I 



LIBRARY OF CONGRESS, 



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UNITED STATES OF AMERICA. 




THE SECRETS OF CANNING. 



THE SECRETS OF CAfflM. 



A COMPLETE EXPOSITION 



THEORY AND ART 



OF THE 



Canning Industry 






By ERNEST F. SCHWAAB. 
SEP121890 ' 



1SH!MGT<5^' > 



^SH INGT 
BALTIMORE: 

JOHN MURPHY & CO., 
1890. 






Copyright, 1890, 
By Ernest F. Schwaab. 



PREFACE 



This book has been published in response to a popular 
demand for something of the kind. Trade journals, canned 
goods brokers and supply houses are constantly receiving 
letters asking for just such a book as we have endeavored to 
make this. A glance at the " Contents " will show its nature 
and scope. It is not meant to be a labored, exhaustive trea- 
tise, in a literary sense, but a concise and pointed exposition 
of the machinery and methods employed in modern canning 
factories. In a word, it is a practical book for canners and 
those who wish to learn something about the canning busi- 
ness, being written by a man long identified with the canning 
industry. Heretofore those who desired to learn anything 
about canning had to pay an exorbitant price for information 
often so meagre as to be practically useless, and had to find, 
by long and costly experiment, the information denied them. 
We call special attention to the " Processes," which are the 
feature of the book, and the price of the book will be consid- 
ered small when it is known that a much larger sum is fre- 
quently paid for the " Process " on a single fruit or vegetable. 

The list of packers of hermetically sealed goods in the 
United States, contained in the Appendix, makes the book 
valuable to supply houses, jobbers, brokers and others. 

E. F. S. 

July 15, 1890. 



CONTENTS. 



PAGE. 

I.— General Review of the Canning Industry... 1-27 

II. — Estimates. Estimated Amount and Cost of Com- 
plete Plants of Capacities, varying from 2,000 to 
20,000 Cans per Day, with Remarks on Special 
Machinery, Size of Buildings and Number of 
Hands required to Operate 27-48 

III. — Fruits. (1), General Remarks; Varieties Best 
Adapted to Canning Purposes; Hints on Culti- 
vation; Prices Paid by Packers. (2), Processes: 
Open-Bath and Closed-Top Steam Kettles 49-70 

IV. — Vegetables. (1), General Remarks; Varieties 
Best Adapted to Canning Purposes; Hints on 
Cultivation ; Prices Paid by Packers. (2), Pro- 
cesses: Open-Bath and Closed-Top Steam Ket- 
tles 70-87 

V. — Fish. (1), General Remarks ; Varieties Best Adapted 
to Canning Purposes ; Fish Culture ; Prices Paid 
by Packers, and location of Fishing Grounds. (2), 
Processes: Closed-Top Steam Kettles 88-110 

VI. — Meats. (1), General Remarks. (2), Processes: 

Closed-Top Steam Kettles 111-116 

VII.— Capping Solder, Soldering Fluid, Cases, Sten- 
cils; The Markets for Canned Goods 117-120 

VIII. — Appendix. Canned Goods Law of Maryland ; New 
York Canned Goods Bill; Shell 
Oyster Measuring Law of Mary- 
land ; Shucked Oyster Measuring 
Law of Maryland 121-128 

List of Packers in the United States 129-148 



GENERAL REVIEW OF THE 
CANNING INDUSTRY. 



The first authentic information we have in regard to 
the canning of hermetically sealed goods dates back to 
the first part of the present century, 1810, when a work 
was written on the subject by Appert, and published by 
authority of the French government. Successful experi- 
ments had already been made in this direction, but we 
owe to Appert the discovery and clear exposition of the 
principles that underlie the beautiful processes of what 
has grown into one of the most important of modern 
industries. But conceding to the discoverer of this great 
industry all the honor we owe him, we must note that 
there have been so many improvements on his methods 
that his book is now of little use to the practical canner, 
and is interesting chiefly as a bit of history. But little 
progress was made until 1825, when Thos. Kensett and 
Ezra Daggett obtained a patent from the United States 
on an improvement in the art of preserving. But we 
learn that canned goods were packed in New York by 

1 



Z GENERAL REVIEW. 

Thos. Kensett as early as 1819, in which year he entered 
into partnership with his father-in-law, Ezra Daggett. 
The above patent, which bears the autograph signatures 
of the then President of the United States, James Mon- 
roe, the Secretary of State, John Quincy Adams, and the 
Attorney-General, William Wirt, in its specifications 
mentions canned goods in hermetically sealed cans and in 
such a way as to leave us to infer they were not then con- 
sidered novel. Thos. Kensettis assumed to have learned 
the art of preserving in England, before emigrating to this 
country. 

We have various records of the art of preserving from 
1832, in which year one Philip Jones, a native of Massa- 
chusetts, is mentioned as having put up fruit by a 
particular process. It is not known just what this pro- 
cess was, but it is believed to have been the same as that 
employed by Appert. We learn of the catching and pre- 
serving of fish in 1835, and, although we do not find by 
what process they were preserved, we believe it was by 
the use of brine, as at present. At various periods up to 
1840 the art of preserving in hermetically sealed pack- 
ages is mentioned, but it was far from being general, 
being known to only a few ; the most progress was made 
between the years 1840 and 1850. Isaac Winslow, of 
Portland, Me., is supposed to have been the first to pack 
sugar corn in hermetically sealed cans for sale. His first 
experiments were made in 1842, and in 1863, twenty-one 
years later, he obtained from the United States letters 
patent for his invention. In 1847 general packing 
began, that is, the importance of the industry was just 
beginning to manifest itself, and it was this year that 



GENERAL REVIEW. 6 

tomatoes were first packed for commercial purposes and 
New Jersey was the place. Appert speaks of preserving 
the tomato which he calls love apple, but it has little or no 
commercial significance in his work. From this time the 
industry grew rapidly. In 1849, when the gold fever 
broke out, canned food came in great demand on account 
of its adaptness for transportation, convenient form and 
easy preparation. The next few years witnessed a very 
rapid increase and the trade showed a healthy develop- 
ment : the range of the pack began to widen and to 
include fruits, vegetables, oysters and meats ; the stand- 
ard of quality also improved. Maryland soon came to 
the front as the recognized leader and centre of this grow- 
ing industry, with Maine, New York and New Jersey 
following. Now, 1890, the canning industry has grown 
to immense proportions, numbering about 20,000 factories 
in operation, scattered over the broad domain of forty-one 
States and Territories. Maryland leads in the number ot 
factories, followed by Maine, Virginia, New York, New 
Jersey, Delaware, California, Illinois, Alaska, Ohio, 
Pennsylvania, Iowa, Kansas, Michigan, Missouri, Massa- 
chusetts, Nebraska, Oregon, Texas, North Carolina, 
Washington, Indiana, Mississippi, South Carolina, Ar- 
kansas, Georgia, Florida, Tennessee, Wisconsin, Colorado, 
Connecticut, Alabama, Louisiana, Minnesota, West Vir- 
ginia, Kentucky, New Hampshire, Rhode Island, Da- 
kota, Idaho and Utah, in the order of the number of 
their factories. These factories give employment in 
various capacities to 1,000,000 persons during the canning 
season, while those directly and indirectly concerned 
amount to 4,000,000 ; they use the raw material, fruits, 



4 GENERAL REVIEW. 

vegetables, etc., produced on 1,500,000 acres of land, 
thus furnishing a home market for the products of 
30,000 farms, giving employment to a vast number of 
farm laborers, and bringing in to the farmers $25,000,000 
for their produce ; they transform this raw material into 
600,000,000 cans of food worth $48,000,000 in first hands, 
a food that is nutritious, healthful and in such a form as 
to be easily and safely transported to the most remote 
corners of the earth. Our salmon and other fish canning 
industries employ 3,000 vessels and 25,000 fishermen, 
while those directly and indirectly interested amount to 
nearly 300,000. The yearly output of fish alone is 
100,000,000 cans, valued at $18,000,000. The factories 
engaged in canning fish are located principally on the 
rivers and inlets of California, Oregon, Washington and 
Alaska, the latter being engaged in packing salmon exclu- 
sively, and Maine. 

Then comes Maine with her pack of mackerel, lob- 
ster and herring-sarclineso But few fish are packed 
outside of these places except on the gulf coast of Florida, 
Alabama and Mississippi, where this important industry 
is just springing up and rapidly developing. The oyster 
canning industry which has already attained gigantic 
magnitude, is still growing : engaged in it are 2,000 ves- 
sels employing 20,000 hands, while the whole number of 
persons directly and indirectly concerned will reach nearly 
250,000. The annual output of oysters is 75,000,000 
cans, valued at about $8,000,000. Then comes the 
immense and still growing meat canning industry, the 
centre of which is Chicago. Beef, mutton, tongue, poul- 
try, etc., are packed and shipped to almost every part of 



GENERAL REVIEW. 5 

the globe. The output of this class of goods in 1889 was 
worth $22,000,000. 

When one takes into consideration the multitude of 
minor products that find their way to markets in her- 
metically sealed packages, and add to these the above 
products, the result is simply marvellous. It is esti- 
mated that 350 varieties of fruits, vegetables, fish and 
meats are packed during their seasons. There is almost 
no limit to the possibilities of canned food if it is 
rightly packed and placed before the people. The vari- 
ous methods and improvements which tend to raise the 
standard of quality and at the same time lower the price 
are gradually bringing it within the reach of all classes. 
The rate at which the demand at home and abroad has 
increased during the last ten years is almost incredible. 
Canned goods are used in all parts of the world ; the 
exports are continually increasing in spite of the preju- 
dice that exists, especially in foreign countries. Some 
of this prejudice has doubtless justly resulted from the 
inferior quality of stuff that has been thrown on the 
market by unscrupulous packers and dealers, and this 
can be removed only by removing the cause. But any 
prejudice against canned goods honestly packed, on the 
ground that they contain poisonous substances resulting 
from the chemical action of the contents on the can, is 
utterly without a just cause. Occasionally some death 
will be announced through the daily press as having been 
caused by eating something from a tin can ; but announce- 
ment is not proof by any means, and certainly there are 
few who will accept a newspaper's say as necessarily true. 

None of the cases of alleged poisoning from eating 



b GENERAL REVIEW. 

canned food have ever been proved, the most of them 
have been absolutely disproved. We do not know of 
a single one that has been stated on the authority of a 
reputable physician. If there existed any such peril to 
the public the medical journals would certainly have 
something to say about it, and the people would be 
aroused to a sense of their danger. 

From time to time State chemists have made careful 
analyses of samples of every kind of American canned 
food in the market, and in no instance have they found 
a trace of lead or any other poison. Traces of tin have 
been found, but tin is not poisonous ; every kitcken in 
the land is well supplied with tin vessels for all sorts of 
uses and no poisoning ever results. However, the safest 
courscis to use outside-soldered cans exclusively, and we 
advise this by all means as being the best method for 
overcoming prejudice abroad. Bismarck, in his recent re- 
marks on the subject of American canned goods, showed 
that there existed in Germany a very decided sentiment 
against these goods on account of the inside-soldered cans. 
Our packers who wish to get a good foothold in the de- 
sirable market that' Germany offers, will do well to note 
the above and follow the example of California packers, 
who are using outside-soldered cans very largely for this 
season's pack. The few real cases of illness from eating 
canned food have resulted from its being spoiled and not 
from its containing poison, and we believe that in the 
majority of these cases the spoiling took place after the 
package was opened and not before. Now, canned food 
honestly put up by the most approved methods will keep 
a reasonable length of time, several years — there have 



GENERAL REVIEW. 7 

been cases where the food has been taken from the can 
many years after it was packed, just as fresh as when put 
in — but it is not warranted to keep after the seal is broken, 
any longer than similar food in its original fresh state. 
It would not be reasonable to expect otherwise. So the 
prudent housekeeper will bear this in mind and, if she 
does not use all the contents of a package when it is 
opened, take the necessary precaution to keep it fresh. 
It is advisable that the contents of a tin can, particularly 
tomatoes or any vegetables, or fruits of a similar acid 
nature, be taken out as soon as the can is opened. 

The tests which canned food has successfully under- 
gone during the past fifteen years is wonderful ; only 
improved health has followed its use, and its keeping 
qualities have been demonstrated by long expeditions in 
various parts of the world. Not only has it reached the 
hottest regions of the tropics but has also gone as near 
the North Pole as explorers have ever ventured : that 
taken by Stanley and other explorers into the heart of 
Africa, and by Greely on his Arctic expedition, was 
opened just as fresh and sound as when first put up. 

The wrappers, scattered all over the world, civilized 
and uncivilized, are monuments to American enterprise, 
and tell in a voiceless language the simple story of 
American progress. Tin cans now decorate native huts 
remote from civilization, and are sometimes worn by the 
natives as ornaments. 

This kind of food is just the thing for those living in 
mining and lumbering districts ; those who go down to 
the sea in ships ; those who travel in the parching deserts 
or pathless forests; in fact all who are remote from the 



8 GENERAL REVIEW. 

centres of supplies. What a boon it must be to these 
toilers on sea and land to have such delicious, healthful 
food, while their predecessors of a quarter of a century 
ago were compelled to subsist largely on dry bread and 
salt junk. 

The beneficial effects of good, ripe, sound fruits, in 
purifying the system and toning up the general health, 
especially in certain classes of stomach derangements, are 
well known and yearly growing in favor with physicians 
who advise the judicious use of fruits in preference to 
nauseous drugs much more than they did formerly. In 
the first-class canned article we have something better 
than similar goods in their so-called fresh state as usually 
found in the shops of the grocers, who too often palm off 
stale, unsound fruit on their customers. Then again, the 
cost, expense of handling, easy preparation, all speak in 
favor of the canned article as compared with the raw 
material. But probably the best argument of all in 
favor of this kind of food is that it can be had in all 
seasons and in places where the fresh food cannot be 
obtained. 

We are so accustomed to having this easily digested, 
healthful food, that we look upon it as a matter of course, 
and often forget what a privilege we enjoy. While the 
housekeeper of the last generation had to spend the most 
of her time searching the stalls of the butcher and vegeta- 
ble dealer and the shop of the grocer for her daily 
supplies, and seeing to it that they were properly prepared 
for tjie table, the housekeeper of to-day can get all these 
of the first quality, fine flavor, requiring little or no 
further preparation, and in quantities sufficient to last her 



GENERAL REVIEW. V 

any desired length of time so that she need not bother 
herself again for days or weeks. She can have at hand 
turtle soup, oysters, meat, fish, vegetables, fruits, all ready 
to be served at a moment's notice, and need never be 
caught unprepared by some one dropping in unexpectedly 
to dinner or supper. All parts of the civilized world vie 
with each other in preserving their best and offering it at 
a comparatively trifling cost : Russia sends her caviar ; 
the Mediterranean coast, her sardines; Alaska, her sal- 
mon ; Canada, her lobster ; Maryland, her peaches and 
oysters ; California, her delicious nectarines and fruits of 
all kinds ; and almost every state in the Union, one or 
more of the fruits or vegetables. A truly great industry ! 
and yet how much greater will it be when the whole 
world lays aside its silly prejudices and welcomes it with 
open arms, thus granting its untold millions the privileges 
which we so greatly enjoy. Various agencies, of which 
we shall speak later on, are so lowering the price of 
canned food that it is gradually coming into general con- 
sumption, and is fast becoming a staple article instead 
of the luxury it was a few years ago. Who can tell the 
good effect that its use, in the place of so much bacon and 
grease, has had on the health of the people during the 
past fifteen years ? A big stride, you will doubtless say, 
in the right direction. Yes, but only a step on the long 
road that will be gone over as sure as the people have the 
good sense to appreciate a good thing when they see it. 
No one outside of the trade has an adequate conception of 
the rapid growth, the immense proportions and great 
importance of this industry, which is even yet in its 
infancy, when we think of its possibilities and promise. 



& 



10 GENERAL REVIEW. 



Indeed we venture to assert that some of those engaged 
in it do not fully realize its magnitude and importance, so 
numerous are its branches and so vast the territory covered. 
There exists with the general public, a most glaring 
ignorance of the details of the business on account of the 
childish and foolish way that managers and so-called 
"skilled processors'' have sought to mystify and hedge in 
from the vulgar eye their valuable processes ; no precious 
jewel of legend has ever been more zealously or jealously 
guarded. Even some of the canners themselves do not 
know as much as they should, having been compelled to 
pick up here and there by stealth the information denied 
them by their fellows,— such information is not the most 
reliable. 

We fail to see the reason why one should mystify an 
operation so simple that a person of ordinary intelligence 
can learn and efficiently carry it out in a short time, 
unless it be self-protection. It is quite natural that a 
man getting $25 a week for comparatively easy work 
should wish to keep it a profound secret, and veil it in 
almost sacred mystery ; and the more easily the method 
can be learned, the greater will be the number of those 
who will learn it, and the greater will be the danger of 
the " skilled processor " having his salary cut down or 
losing his place altogether. 

But the question may be asked, " why do the proprie- 
tors and others interested in the profits of the concern 
rest content with this state of affairs when they could 
reduce expenses by being more open and allowing com- 
petition to have full sway ? " This is certainly a very 
sensible question, and the ordinary business man, not 



GENERAL REVIEW. 11 

interested in this particular industry, will wonder why 
there should ever have been a cause for it. Surely no 
one will pay a man $25 a week when some one else will 
do the work just as well for $15. We must confess that 
this question is somewhat puzzling, and the only answer 
we have to give is that these people are afraid that some 
one with a little capital will learn the secrets and pecu- 
niary advantages of the business and start a rival estab- 
lishment. So they screen themselves from the view of 
these won Id-be competitors, and to be consistent, as well 
as to protect their own interests, they must grant a simi- 
lar privilege to their employees. Employers and em- 
ployees combine for a fancied mutual protection. Now 
what we propose to do — and we do it without wishing 
to antagonize proprietor and processor, or to incur the 
ill-will of either — is to place before the public a bond fide 
exposition of the whole of this carefully guarded art ; 
and in so doing we think we are benefiting the people at 
large, and even those who may think we are interfering 
with and injuring their business. The sooner any indus- 
try or profession is freed from mystery and narrow- 
minded policy, the sooner it will find favor with all 
enlightened people, and these are the ones who make the 
desirable patrons. The moment it shrinks from investi- 
gation and hides itself, it forfeits somewhat of the public 
confidence and support. No legitimate calling can enjoy 
robust health and do the public the most good, so long 
as it is handicapped by arbitrary restrictions. If the 
methods be of such a nature as to admit of a patent, then 
let them be patented, but let the people know all about 
them just the same. The more knowledge is dissemi- 



12 GENERAL REVIEW. 

nated and restrictions are removed, the more smoothly 
will the two great economic laws of supply and demand 
work, to the greatest profit to mankind. Even patents, 
granting the exclusive use of certain methods or machines 
to inventors, are advisable solely because men have not 
yet attained that state of angelic goodness, wherein they 
are willing to spend their time and means perfecting 
inventions for the good of their fellows. The processor, 
if he is a good one, need not fear, for there will always 
be a demand for an efficient workman at a reasonable 
salary, so long as the business is conducted on business 
principles. There are doubtless men in the canning busi- 
ness who agree with us, and will say that we have taken 
the right position, but very few of these will venture to 
give an expression of their opinions outside of their asso- 
ciation meetings. 

Again, we are borne out in what we say by facts : in 
no part of the country has the business developed more 
rapidly and surely than in the West, where there is a 
freer interchange of ideas than elsewhere, and nowhere 
does it stand on a surer footing. 

The various Associations have done much toward elim- 
inating the above-mentioned and other objectionable 
features, but there is a vast amount of work yet to be 
done in this direction. The work of the Association 
should not stop at proposing, discussing and adopting 
measures that directly concern its individual members, or 
the Association as a whole, and no one else. This is all 
very good, but there is something else equally important. 
It must be admitted that there still exists considerable 
prejudice among certain classes of people against the use 



GENERAL REVIEW. 13 

of canned goods, from a real or fancied want of cleanli- 
ness in their preparation, and nothing will so quickly kill 
this prejudice as being always ready and willing to show 
visitors through one's factory and explain details, thus 
demonstrating the cleanliness of the various processes and 
the consequent purity of the food that is being offered to 
the public. In this way there will be an increased demand 
for this kind of food, that is, if your material and processes 
are what they should be. A poor product will inevitably 
bring disaster in the end. It is perfectly natural that people 
should wish to know something about the preparation aud 
composition of the food they are eating, aud in the present 
case it is to the interest of all parties concerned that they 
should know. If. canned goods are what they should be, 
and people are made aware of their value as a food, the 
demand would be very much greater than it is. 

But this principle of secrecy manifestly does not afford 
the desired protection, if by protection we mean prevent- 
ing the establishing of new factories, for they are spring- 
ing up North, South and West. If these are managed 
by men who have not a sufficient knowledge of the busi- 
ness, and who might be enlightened, then they are not 
putting first-class goods on the market and are thus doing 
more damage than good. Again, if there should ever 
come a time when there is danger of a glut in the market, 
and consequent loss of profits, men will still continue to 
rush into the business under the delusion that there is 
still money in it, when they would stay out of it if they 
knew the real state of affairs. But happily, this stage has 
not been reached, for there has always been and still is a 
demand for a first-class article at a good price. The pre- 



14 GENERAL REVIEW. 

diction of some that the birth of so many factories South 
and Southwest would flood the market and cut off profits 
have proven false, for business has steadily increased and 
the market never had a healthier tone than now. The 
reason is that the growth of the popular taste for this 
kind of food has kept pace with the production. The 
best way to quicken this pace is to keep the market 
well supplied with good, sound, well-packed goods — 
there cannot be too many of this class — and this will also 
drive out the ignorant and careless packers whose output 
does so much mischief. Let quality not quantity be the 
packer's watchword. And this quality must be presented 
in a certain form to suit the tastes of buyers, which some 
may think capricious, but it must be remembered that 
they buy such goods only as suit their customers. For 
example : Peas may be ever so fresh and well packed, yet 
if they are not properly assorted, but have large and 
small all mixed, they will not please the fastidious con- 
sumer and consequently will not command the highest 
price from the buyer ; peaches may be models in color and 
flavor and packed in standard syrup, yet if they are 
chopped up into pieces of all shapes and sizes they will 
not sell as standards. The standards of the various goods 
(which we give elsewhere) are the result of long experi- 
ence and are based on demand, and no packer can safely 
ignore or neglect them. Of course it is absolutely neces- 
sary that good material be used, without which, the 
standard article will be impossible. The superintendent 
cannot be too careful about the raw material that conies 
into his place, especially let it be sound and fresh ; and 
if fruit, neither green nor over-ripe. 



GENERAL REVIEW. 15 

Another way to stimulate the demand for canned food 
is to introduce improved machinery and more economical 
methods, thus reducing the cost of production and con- 
sequently the price to the consumer. The history of this 
great industry shows that this reduction in cost has gone 
hand in hand with improvement in product. The price 
has beeu still further reduced by the invention of labor- 
saving machinery for making tin cans, these being the 
wrappers commonly used in preference to glass jars, which 
are too expensive and require too much care in handling. 
The wrapper is an important item, as it is ultimately paid 
for by the consumer, and hence no food inclosed in costly 
wrappers can come into general use. When we remem- 
ber that there are in the U. S. can-making establishments 
that turn out from 100,000 to 250,000 cans per day, and 
that these cans are the best and lowest-priced in the 
market, we may form some idea of the vast influence they 
exert toward cheapening canned food and increasing con- 
sumption. The duty of one cent, as recently proposed in 
Congress by the McKinley Bill, in addition to the already 
existing duty of one cent per pound on tin plate used in 
making cans would add about $3,500,000 to the cost of 
cans that will be used for a year's packing. As the 
average price per case of the vegetables and fruits most 
used by the masses is about $1.75, it is quite probable 
that about 1,750,000 cases less would be consumed, as the 
consumers, most of whom are working people, would not 
be likely to take all this money from the purchasing of 
other eatables which they look upon as necessaries. We 
are glad to say that this iniquitous Bill, which seeks to 
add to the already fabulous wealth of the sheet iron man- 



16 GENERAL REVIEW. 

ufacturer under the pretence of protecting American tin, 
has been laid over and we sincerely trust that it will be 
killed. But this is only one example of the way our 
national and State legislators cripple our industries by 
interfering with the natural laws governing them, of 
which laws they are too often ignorant or, what is still 
worse, ignore them. 

Having dwelt at some length on the means of increas- 
ing the demand for canned goods it may be well to say 
something about the agencies at work tending to decrease 
this demand and inflict serious injury on the whole in- 
dustry. The first that comes to mind is the practice of 
putting on the can a bogus label stating that it was packed 
in some famous region, contains a first-class, standard 
quality of goods, etc., thus totally misleading the public 
as to the true facts of the case. A large packer or whole- 
sale jobber will contract with a number of small concerns 
for goods to be delivered without labels, then adorn all 
these alike — good, bad and indifferent — with the same 
bogus label proclaiming to the world that they were put 
up by some fictitious firm in the renowned fruit regions 
of California or elsewhere. Some grocers do the same 
thing. These small packers have no reputation at stake, 
since their names are not on the cans, and so they are not 
likely to turn out a first-class article, the chief motive 
being to furnish as cheap an article as possible. This 
is not ignorance, or mismanagement, or any of the 
excusable failings, but downright criminal action, cheat- 
ing the consumer and damaging the honest packer, and 
merits the unqualified condemnation of every fair-minded 
man in the business and the punishment of the law. The 



GENERAL REVIEW. 17 

industry can ill afford to shoulder the reproach thus cast 
upon it by such double-dealing, and all honest men inter- 
ested in it should exert themselves both individually and 
in their association meetings to ferret out the offenders. 
Every State should have strict, rigidly-enforced laws 
against this bogus label practice, and the various Can- 
ners' Associations should use their influence in this di- 
rection. We cannot lay too much stress on this for if 
there is any one thing that tends more than anything else 
to kill the canning industry it is this abominable decep- 
tion. But fruit and vegetable packers are not alone in 
this ; canned beef packers are addicted to the same trickery 
as appears from a case which recently came under our 
notice when in London, wherein a retail meat dealer was 
found guilty of selling for canned mutton a compound 
consisting almost entirely of beef with just enough mut- 
ton grease added to give it a mutton taste. The bogus 
mutton was traced to Chicago packers. The grocery 
shops of to-day present a very different appearance from 
what they did a dozen years ago, having been transformed 
by beautifully labeled caus into bright, attractive places 
instead of the sombre, prosaic places they used to be. 
Some of the shop-keepers spend much time designing 
pyramids and various geometrical figures, and by a 
judicious selection of cans of proper sizes and labels of 
harmonizing colors they succeed in producing a most 
pleasing effect and doubtless draw custom. This is all 
very good, for we admire the beautiful in art as well as 
in nature, but it would be more effective if the public 
had implicit faith in the bona fide representation of every 
pretty label. The contents of the package are of far 
2 



i8 GENERAL REVIEW. 

greater consequence than the wrapper and should not be 
sacrificed to dazzling chromos. 

We have already spoken of some needed reforms that 
can be best brought about by the various Canned Goods 
Associations. Here, as in every other business, "in 
union there is strength " and every canning centre should 
have an Association to protect and further its interests, 
which can be done by concerted action much more surely 
and effectively than by spasmodic individual effort. If 
any question should arise effecting the right of any packer 
or packers to use any particular machine or device j or 
any company should attempt to collect what may be con- 
sidered unjust or exorbitant charges; or any question 
whatever, involving the rights and obligations of the 
packer, should come up, then it is desirable to make a 
test case of it and settle it once for all, and the Associa- 
tion can retain the services of eminent counsel at a trifling 
cost to each of its members. Another question of im- 
portance that demands consideration and action is that of 
the weights of cases of canned goods. The packers and 
transportation lines should agree upon a fixed, stand- 
ard weight for cases of each size of can, all goods 
to be received and charged for on this basis by all lines 
in all parts of the country. This would obviate much 
confusion and misunderstanding among consignors, con- 
signees and transportation lines and at the same time save 
the time usually taken up in weighing. 

There is nothing more detrimental to the systematic 
working of business laws as the want of a definite under- 
standing of mercantile usage. And this brings us to another 
fault in the canned goods business that calls for a remedy : 



GENEEAL KEVIEW. 19 

the absence of any definite understanding as to how a 
dealer, who buys goods under a guarantee against " stained 
tins," " swells" or any other fault, shall collect the amount 
of his claim in case the goods do not come up to the guar- 
antee — that is whether he should ask payment in cash or 
in like goods, or have his choice between the two — when 
there is no specific agreement on this point between the 
buyer and seller. This question certainly has two sides, 
the seller has equal rights wi^h with the buyer, and much 
trouble and hard feeling arising from dispute would be 
avoided by settling it. An agreement, based on business 
custom and the rights of the parties concerned, which 
leaves no ground for dispute, would be far preferable to a 
legal contest. The law often sacrifices equity to techni- 
cality. We would suggest that all claims for faulty 
goods should be accompanied by the goods as evidence of 
the validity of the claim, otherwise some unscrupulous 
jobber might think this a good way to get rid of his goods 
at cost when the market is going down. The question as 
to when and where liability ceases, and where responsi- 
bility rests, in case the goods have changed hands one or 
more times and are found defective before the expiration 
of the guarantee is an important one. Not very long 
since a case, wherein a dealer purchased a lot of canned 
corn by sample and refused payment at the stipulated 
time on the ground that the goods did not come up to the 
sample, was tried before one of our city judges and the 
judge's decision showed that the law, or at least his inter- 
pretation of it, was at variance with the opinion of those 
best acquainted with the usages of the business and the 
facts of this particular case. Disputes of this kind had 



20 GENERAL REVIEW. 

better be referred for arbitration to a committee ol disin- 
terested men engaged in the business. This would save 
time and expense and at the same time better insure justice. 

One of the most damaging things for the canned goods 
packers is the spasmodic fluctuation in the market, due to 
over-supply and short supply, alternating with an entire 
ignorance on the part of packers as to what is the real 
supply. This uncertainty as to what is the amount of 
goods on the market is caused largely by "bulls" and 
" bears " who circulate false reports in order to depress or 
buoy up the market to suit them. Jobbers are responsible 
to a great extent for this state of affairs and it will be a 
blessing to the packer when they change their tactics or get 
out of the business altogether. The sooner this spirit of 
speculation and gambling can be rooted out and the busi- 
ness conducted on a square basis and under legitimate 
regulations, the better. 

Still, if the jobber must or will stay, then the best thing 
is for the packers to put themselves in a position where 
they can get all their information from reliable sources, 
and they can do this best by combining and forming 
Associations. Every packing centre should have its local 
Association, and all these join in a great National Asso- 
ciation, more complete and better united than the one 
recently formed. 

Each of these local concerns should keep an accurate 
account of the quantity of stuff to be packed by each of 
its members during the season and inform all the other 
local concerns through the National Association, and this, 
coupled with the information as to demand, communicated 
in like manner will enable the packers to gauge their out- 



GENERAL REVIEW. 21 

pat accordingly, and not be at the mercy of manipulators 
and sharpers. This is only one of the many good results 
to be accomplished by the Association. Exhibits of 
machinery and methods for the general public would go 
a great way towards removing prejudice ; and the same 
thing, a little more in detail, for members would give 
each one an opportunity to profit by the experience of all 
the rest. It is immediately apparent what an advantage 
this would be, as each one would probably know some 
useful point that had escaped the notice of the rest ; and 
meeting on a common plane with common interests at 
stake, could not fail to discourage narrow-minded policy 
and engender more liberal views. 

Again, the apparent glut that sometimes occurs does 
not come from the packing of too much goods, but rather 
from the periodic untimely forcing of these goods on the 
market. Packers, seemingly forgetting that what they 
put up in three months is to be gradually consumed 
through the whole year and not swallowed as soon as it 
is in the can, are disappointed because there is not a suf- 
ficient demand among the consumers and retail dealers to 
take all their pack off their hands right away, and so they 
get frightened at the threatening glut and are anxious to 
get rid of their stock. This is just what the jobbers want 
and they can now buy up all the stock they need, little 
above, at, or even below cost ; they then have the market 
in their own hands, can deal out their holdings in lots and 
at times to suit themselves and often dictate prices. There 
has been no glut, only a hasty crowding of the market. 
The jobbers know this and turn it to their advantage. 

It frequently happens that a so-called glut in a certain 



22 GENERAL REVIEW. 

fruit or vegetable in the fall is followed by a scarcity in 
the spring ; low prices and loss to the packer, followed 
by high* prices and loss to the consumer. This deluging 
the market through ignorance or carelessness is mislead- 
ing and disastrous and can be easily avoided. 

In the first- place, each packer, large or small, should 
make his calculations to hold on to a good share of his 
output and dispose of it through the year at intervals, 
dependent on prices, and should not, therefore, incur any 
obligations that would compel him to sacrifice it as soon 
as packed, at any price he can get. But if, as seems to be 
the case, this is impracticable on account of the great 
majority of packers not having the necessary capital, then 
the next best thing is to have warehouses established at 
convenient points — but be sure they are not controlled by 
jobbers — where packers can store their goods, getting 
therefor receipts specifying kind and quality. These 
warehouses should be so managed as to be in a position to 
carry the deposits an indefinite period — to the next sea- 
son, if need be — make advances on them and deliver 
them to the order of the depositors. Such a system 
would relieve the market of an excessive supply in the 
fall, prevent a scarcity in the spring and at the same time 
furnish the needed financial aid to packers. Still, even 
with the assistance of warehouses at their command, we 
would advise packers to use these chiefly as places to store 
their goods and to ask for as few advances as possible, for 
in borrowing they are incurring obligations which they 
must meet, sooner or later, and are thus putting themselves 
in the power of capitalists in a certain degree. 

One of the best arguments used against small canneries 



GENERAL REVIEW. 23 

is that they have so little capital that they cannot keep 
it locked up in idle stock, so their goods must be sold to 
the first purchaser who comes along, at whatever figure 
he may choose to give. But this difficulty may be over- 
come to a very great extent by the system of association 
warehouses above mentioned. Large canneries have this 
advantage over the small. They can use more efficient 
machinery, more economical methods, and thus lessen the 
average cost per can on their product, and at the same 
time they can better hold on to this product and be more 
independent in their attitude toward buyers. Small can- 
neries, on the other hand, have a decided advantage over 
large ones in putting up certain classes of delicate perish- 
able fruits and vegetables — for example, peaches and 
tomatoes, — which require great care and personal atten- 
tion on the part of the superintendent lest they become 
stale before they are packed into the can and processed. 
Manifestly, fruits and vegetables of this class, picked long 
before they are mature— as they will have to be if they 
are to be shipped to a distance — then roughly handled 
over miles of transportation lines, thrown into immense 
heaps both before and after they are partly prepared, and 
prior to being processed, cannot have the delicious flavor 
they would have if picked when mature or nearly so, 
carted to a factory near by, carefully handled in small 
quantities, processed and sealed up before they have a 
chance to grow stale or lose their original flavor. This is 
only one of the arguments in favor of many small con- 
cerns scattered through the agricultural districts, instead 
of a few large ones in the great cities. It does not seem 
natural to transport perishable raw material from the 



24 GENERAL REVIEW. 

centres of production to the centres of population, manu- 
facture it, then distribute it — a large part returning 
whence it came — when it can be manufactured just as 
well or even better, where it is grown, and thus save 
freight and waste. This is not a parallel case to that of 
imperishable material, as cotton, which requires in its 
manufacture much capital, high power, and other con- 
siderations usually found in cities and towns. Still, in 
the canning of more hardy fruits and vegetables — for 
example, apples and corn — which are not easily bruised, 
can be packed in large quantities by labor-saving 
machinery, and where the margin of profit is less, the 
small factories cannot compete with the large. There is 
much to be said in favor of both small and large factories 
— they each have their place and the demand is such that 
they will each continue to exist in spite of the various tac- 
tics employed by the latter to push the former to the wall. 
In reference to disposing of his pack, if he does so 
through a broker, we would advise the packer by all 
means to confine himself to one broker. The principal 
reason for this is that when several brokers are offering 
the same goods for sale there may be a slight difference 
in the prices asked, which the buyers soon discover, and 
then the packer, through his brokers, is really competing 
with his own goods. Even if one broker knows another 
is offering the same goods and at the same price, he does not 
know how long this will last, and feels altogether insecure, 
particularly if it is rumored that the other broker is drop- 
ping a trifle in his price in order to effect a sale. In either 
case the market becomes demoralized ; seller and buyer lose 
their tempers, and the probability of a sale is diminished. 



GENERAL REVIEW. 25 

A great deal has been said of late about the purchase 
on a large scale of canneries throughout the country by 
English syndicates. There is doubtless some truth in 
the rumor, though we think Englishmen are too shrewd 
to believe that they can combine in any way to control 
the output of canned goods in this country, in the same 
way they are trying to control breweries and other inter- 
ests, for the simple reason that if they should attempt 
any such "trust" to maintain a good margin of profit, 
the people would see what money there would be in the 
business, and thousands of small factories would spring 
up all over the country. It is utterly impossible for any 
company to get entire control of such a business when a 
comparatively small capital is needed to embark in it, 
and the field of operation is so large that factories can be 
started in almost every county in the Union. 

The fact that Englishmen have an eye on this industry 
is significant, however, as showing that they look upon 
it as one of the most important industries in the New 
World, and one in which there is money if they can only 
find a way to obtain possession. 

We have only touched upon some of the most promi- 
nent features of this industry, which is so young and yet 
so great. What may we not reasonably expect of it in 
the next twenty-five years? The steady increase, im- 
provement and cheapening in transportation facilities, 
both for the raw material and the manufactured product, 
is giving it a wonderful impetus, and establishing it over 
the length and breadth of the land. Maryland, long its 
home and champion, is gradually losing — not her impor- 



26 GENERAL REVIEW. 

tance, by any means,— but her preeminence as compared 
with her sister States, some of whom could doubtless give 
her valuable " points." California, with her luscious 
fruits, is enabled by cheaper overland freight rates to 
compete with the East and West in the great markets of 
the world, while her geographical position gives her the 
advantage in the trade with Central and South America, 
Japan, Australia, and the islands of the Pacific. The 
population of the New World, already high up in the 
millions, is increasing at an incredibly rapid rate, and 
this, together with the various agencies mentioned as 
being at work increasing the demand for canned goods, 
insures a bright future to the canning industry. And 
yet, when we compare imports and exports, the result is 
far from being satisfactory. Why should we, who have 
such facilities for both producing the raw material and 
packing it, import so much of the foreign canned article 
and export so little of our own ? Certainly no country 
on the globe grows a greater variety or finer quality of 
fruits and vegetables than ours ; and certainly none has 
made more progress in the art of preserving. This small 
demand abroad for American canned goods is doubtless 
due partly to the unscrupulous methods of some packers, 
and other causes referred to before ; but we think that it 
is due in a very large measure to the improper means 
employed for putting our goods on the foreign market, 
together with the want of any mode of bringing them to 
the notice of the foreign public. 

We believe that if our Canned Goods Associations 
would turn their attention in this direction and devise 
some means for systematically advertising our goods 



GENERAL REVIEW. 



27 



abroad they would be amply repaid by the increased de- 
mand. 

They made a great mistake in not having an exhibit 
at the recent Paris Exposition, for here was a splendid 
chance to show Europe the excellence of our product. 
Again, why were the delegates to the Pan-American 
Congress allowed to depart without ever having seen 
inside an American canning factory, or having their atten- 
tion called to the character of its product? Possibly 
because they might steal some valuable secret and instruct 
Central and South Americans in the sacred mysteries of 
the canning house. These opportunities of bringing a 
great industry, in its proper light, before the eyes of the 
world have been lost ; but there will soon be another 
rare opportunity — the World's Fair. 

Here will be gathered together representatives and 
exhibits of all the great industries of the world, and the 
canning industry should be not a whit behind the rest. 
The National Canned Goods Association should make it 
a special point to have a full display of all machines and 
methods employed in the making of cans and the pack- 
ing of goodsj and omit nothing that may serve to impress 
upon natives and foreigners the real magnitude and 
importance of the canning industry. 



II. 

ESTIMATES. 



Estimated Amount and Cost of Complete Plants 
of Capacities varying from 2,000 to 20,000 Cans 
per Day, with Remarks on Special Machinery, 
Size of Buildings and Number of Hands required 
to Operate. 

We propose to give amount of general machinery 
required for the different capacity plants, with cost of 
same delivered f. o. b. The estimates given are based on 
cash figures, and at figures mentioned can be obtained 
from any reputable supply house in the country. In 
some cases figures will be at variance, but estimates here 
given are based on values. 

PLANT No. 1. 

Estimated Amount and Cost of Machinery for 
Outfit of 2,000 Cans Capacity per Day. 

We here figure on open-bath process. 

1 16-H. P. Boiler, complete with all trimmings and 
including proper piping and fittings necessary for 
connecting Boiler with Tanks. 

28 



ESTIMATES. 29 

1 Scalding Tank, diameter 36 in., depth 24 in. 
1 Exhaust Tank, diameter 36 in., depth 24 in. 

1 Process Tank, diameter 36 in., depth 24 in. 
4 Scalding Baskets. 

2 Exhaust Crates, 1 tier. 
2 Process Crates, 2 tier. 

1 Perforated Steam Coil or Cross for Scalding Tank. 

1 Perforated Steam Coil or Cross for Exhaust Tank. 

1 Perforated Steam Coil or Cross for Process Tank. 

1 Crane. 

1 30-Gal. Gasoline Tank. 

1 Air Pump for Gasoline Tank. 

1 Air Gauge for Gasoline Tank. 

2 Gasoline Fire Pots. 
1 Floor Truck. 

4 Capping Steels. 
4 Tipping Coppers. 
1 Forging Stake. 
1 Vise. 
1 Thermometer. 

1 Platform Scale. 

2 Can Tongs. 

1 Syrup Gauge. 

1 Hammer. 

25 Buckets. 

6 Capping Trays, 2 ft. x 2 ft. 

3 Peeling Tables, 3 J ft. x 8 ft. 
1 Packing Table, 3J ft. x 8 ft. 
1 Capping Table, 3 ft. x 8 ft. 

Estimated cost of this outfit, delivered f. o. b., $460.50. 



i 



30 ESTIMATES. 

Remarks. — The above outfit is especially adapted to 
canning fruits, berries and tomatoes, as these do not 
require so much processing as the coarser kinds. And 
we think that, where the more tender and delicate varie- 
ties are canned, the open-bath process is preferable to 
closed-top steam kettles. We would recommend in this 
case the making of open process tanks of diameter and 
depth given above. These tanks can be made by an 
ordinary cooper, using for the purpose two-inch stuff of 
either well-seasoned pine or oak, and should be made in 
a substantial manner. This can be done at the home 
factory, and they will be found superior to any kettles 
furnished for the same purpose and made of boiler iron, 
and also much cheaper. 

Manufacturers of canning machinery furnish these 
tanks for $10.00 each, which figure is included in our 
estimate. They will, however, if the matter is left to 
them, furnish boiler iron kettles instead, as on every 
kettle of this class which they sell their profit amounts to 
$10.00, and for this reason alone they advise their use. 

In fitting up these tanks for processing, a perforated 
coil or cross of lj-inch pipe is placed in the bottom of 
each and connected by means of a T with a 1 J-inch feed 
pipe on the outside, which is joined to a 2-inch main 
supply pipe from boiler. If a coil is used (and we 
recommend it in preference to cross) a single coil is suffi- 
cient, and is best made as follows : Take two pieces of 
pipe of required diameter and of a length somewhat less 
than the inside half-circumference of tank ; screw a cap 
over one end of each, bend each into a half circle and 
screw the open ends on the ends of the horizontal or top of 



ESTIMATES. 31 

T in such a manner that the closed ends will come nearly 
together and form a circle in the plane of the T ; then 
place the coil, holes having been drilled in it so as to 
throw the steam toward the centre, in the bottom of tank 
and pass the stem of T through a hole made for the pur- 
pose in the side of tank near the base ; join the base of T 
by means of an elbow to feed-pipe, which runs vertically 
upward and connects with the main supply pipe passing 
overhead from the boiler parallel to line of tanks or ket- 
tles. The feed-pipe has a valve to regulate supply of 
steam. The steam is turned on and forced through feed- 
pipes into coils and against the caps which force it back 
through the holes toward the centre of tanks or kettles, 
thus heating the water-bath. 

Where one has a boiler on hand, which perhaps he is 
using for other purposes, he can very readily see how 
easily he can fit up a first-class outfit, and thus avoid the 
purchasing of a boiler and kettles which are the chief 
items of expense in the ordinary outfit. The other 
articles mentioned in estimate would probably have to be 
bought of some manufacturer of canning factory supplies, 
but not necessarily so. 

Perhaps a few explanations in reference to the uses of 
the various articles mentioned as being needed would be 
a benefit to those living at a distance from sources of sup- 
plies, and in many cases these articles may be bought in a 
home market. For example, a 1 6-H. P. boiler is necessary 
for furnishing steam for heating the water-bath ; pipings and 
fittings are needed for connecting boiler with tanks or kettles. 
The length of pipe required depends entirely upon the dis- 
tance that one intends setting the tanks from the boiler. 



32 ESTIMATES. 

Scalding kettles or tanks are used for scalding or 
blanching those vegetables requiring it. Exhaust kettles 
or tanks are used for exhausting the cans in order to force 
the cold air out of them after they have been packed and 
capped. Process kettles or tanks are for processing or 
cooking the fruit, vegetables, etc., after the cans have 
been packed, capped and exhausted. Scalding baskets 
are of galvanized, heavy wire, holding about one bushel, 
and are intended for scalding tomatoes so they may be 
readily peeled. (For vessels used in blanching, see 
" Processes.") Exhaust crates are made of strap iron, 
having handles for being hooked to a chain worked by a 
crane for lowering and hoisting crates containing cans 
when exhausting, and are one can deep. Process crates 
are like exhaust crates except that they are two cans deep. 
Steam coils and crosses have already been explained. 
Crane is used for handling crates in exhausting and pro- 
cessing. Gasoline tank is for holding oil for supplying 
fire-pots, and requires piping and fittings. Air pump is 
for pumping air into this tank and forcing oil to fire pots 
for generating gas. Air gauge is needed for measuring 
the pressure of air pumped into the tank. Gasoline fire- 
pots are used in connection with the above for heating 
capping steels and tipping coppers. Floor truck is used 
for handling cans as they come from the process kettles. 
Capping steels are for capping cans after being packed. 
Tipping coppers are used for closing the vent after the 
air has been exhausted from the can, thus hermetically 
sealing it before going to the process kettle to receive the 
last cooking. Forging stake, for placing coppers on, pre- 
paratory to being dressed for retinning. Vise is used for 



ESTIMATES. 



33 



holding coppers for dressing or filing. Thermometer, for 
testing the heat of water-bath. Platform scales, for 
weighing purposes about the factory. Can-tongs, for 
handling cans when hot. Syrup gauge, for ascertaining 
the density of syrup in canning fruit. Hammer, for 
hammering out coppers after being placed on the forging 
stake. Buckets are used by peelers and packers. Peel- 
ing tables are used for peeling purposes. Packing tables, 
for packing purposes. Capping tables, for holding fire- 
pots and for capping cans. 

A building of two stories, 20 x 45 ft., would be a very 
suitable one for this outfit. Boiler may be placed either 
in this building or in a boiler-room adjoining. The first 
floor can be used for process-room, and the second for the 
storage of empties and stock. To successfully operate 
this factory would require sixteen hands, as follows : 
nine peelers, four packers, one processor, one man as 
capper and tipper, and one fireman. Much depends on 
the help, and all slow help should be weeded out. 
Prices paid for peeling, three cents per bucket ; packers, 
fifty cents to $1 per day; processor, $2.50 to S4 per day; 
capper and tipper, $2 per day; and one fireman, §1.50. 
Outside of processor, capper and tipper, the help is com- 
posed mostly of women and children, and other unskilled 
labor. The art of processing, as well as that of capping 
and tipping, is easily acquired. 



34 ESTIMATES. 



PLANT No. 2. 



Estimated Amount and Cost of Machinery for 
Outfit of 2,000 Cans Capacity per Day. 

We here figure on Open-bath P7*ocess as before, but the 
kettles of this outfit are of boiler-iron, as they are in- 
tended to be set in brick and heated by furnace. 

1 Cast Iron Scalding Kettle, 60-Gal. 
1 Boiler Iron Exhaust Kettle (J iron), diameter 36 in., 
depth 24 in. 

1 Boiler Iron Process Kettle, diameter 36 in., depth 

36 in. 
4 Scalding Baskets. 

2 Exhaust Crates, 1 tier. 

2 Process Crates, 2 tier. 

3 Sets of Grate Bars. 

3 Furnace Doors. 
1 Crane. 

1 30-Gal. Gasoline Tank. 

1 Air Pump for Gasoline Tank. 

1 Air Gauge for Gasoline Tank, 

2 Gasoline Fire-Pots. 
1 Floor Truck. 

4 Capping Steels. 

4 Tipping Coppers. 
1 Forging Stake. 
1 Vise. 
1 Thermometer. 

1 Platform Scale. 

2 Can Tongs. 



ESTIMATES. 35 

1 Syrup Gauge. 

1 Hammer. 

25 Buckets. 

6 Capping Trays, 2x2 ft. 

3 Peeling Tables, 3J x 8 ft. 

1 Packing Table, 3J x 8 ft. 

1 Capping Table, 3 x 8 ft. 

Estimated cost of this outfit, delivered f. o. b., $246.00. 

Remarks. — The above outfit is adapted to canning 
fruits, berries and tomatoes. It differs from Plant No. 1 
only in this respect, that the kettles are of J boiler iron 
and are set in brick- work, with furnace for heating the 
water-bath. Numbers of these outfits are being operated 
in Maryland, principally for canning tomatoes, but we 
think the process too slow and unsatisfactory. It requires 
about 3,000 brick for furnace and chimney. The size 
building best adapted to this outfit is one of about 20 x 
45 ft., one or two stories. The same number of help is 
required as for Plant No. 1. 

PLANT No. 3. 

Estimated Amount and Cost of Machinery for 
Outfit of 5,000 Cans Capacity per Day. 

We here figure on Open-bath Process. 

1 23-H. P. Boiler, complete with all trimmings, and 
including proper pipings and fittings necessary for 
.connecting boiler with tanks. 

1 Scalding Tank, diameter 36 in., depth 24 in. 

1 Exhaust Tank, diameter 36 in., depth 24 in. 

2 Process Tanks, diameter 36 in., depth 36 in. 



36 ESTIMATES. 

6 Scalding Baskets. 

2 Exhaust Crates, 1 tier. 

4 Process Crates, 2 tiers. 

1 Perforated Steam Coil or Cross for Scalding Tank. 

1 Perforated Steam Coil or Cross for Exhaust Tank. 

2 Perforated Steam Coils or Crosses for Process Tank. 
1 Traveling Hoister. 

1 30-Gal. Gasoline Tank. 

1 Air Pump. 

1 Air Gauge. 

4 Fire-Pots. 

1 Floor Truck. 

6 Capping Steels. 

6 Tipping Coppers. 

1 Forging Stake. 

1 Vise. 

1 Thermometer. 

1 Platform Scale. 

4 Can Tongs. 

1 Syrup Gauge. 
50 Buckets. 

8 Capping Trays, 2x2 ft. 

5 Peeling Tables, 3Jx 8 ft. 

2 Packing Tables, 3Jx8 ft. 
2 Capping Tables, 3 x 8 ft. 

Estimated cost of this outfit, delivered f. o. b., $646.25. 
Above outfit is adapted to canning fruits, berries and 
tomatoes. 

A building of two stories, 30 x 60 ft., will be a very 
suitable one for this plant. Boiler may be placed either 
in this room or in a boiler-room adjoining. The first 



ESTIMATES. 37 

floor can be used for process-room, and the second for 
the storage of empties and stock. To successfully oper- 
ate a factory of this capacity, would require twenty 
hands as peelers, eight packers, one processor, two men 
capping and tipping, and one fireman. 

PLANT No. 4. 

Estimated Amount and Cost of Machinery for 
Outfit of 5,000 Cans Capacity per Day. 

We here figure on Closed- Top Steam Process Kettle. 

1 23-H. P. Boiler, complete, with all trimmings and 
including proper pipings and fittings necessary for 
connecting Boiler with Kettle and Tanks. 

1 Scalding Tank, diameter 36 in., depth 24 in. 

1 Exhaust Tank, diameter 36 in., depth 24 in. 

1 No. 2 Steam Process Kettle (Closed-Top). 
6 Scalding Baskets. 

2 Exhaust Crates, 1 tier. 
2 Process Crates, 4 tier. 

1 Perforated Steam Coil or Cross for Scalding Tank. 

1 Perforated Steam Coil or Cross for Exhaust Tank. 

1 Crane. 

1 30-Gal. Gasoline Tank. 

1 Air Pump. 

1 Air Gauge. 

4 Fire-Pots. 

1 Floor Truck. 

6 Capping Steels. 

6 Tipping Coppers. 

1 Forging Stake. 



38 ESTIMATES. 

1 Vise. 

1 Platform Scale. 

4 Can Tongs. 

1 Syrup Gauge. 
50 Buckets. 

8 Capping Trays, 2 x 2 ft. 

5 Peeling Tables, 3Jx 8 ft. 

2 Packing Tables, 3| x 8 ft. 
2 Capping Tables, 3 x 8 ft. 

Estimated cost of this outfit, delivered f. o. b., $776.25. 

Remarks. — The above outfit is adapted to canning all 
the various fruits and vegetables, oysters, fish and meats. 

For general canning purposes closed-top steam process 
is necessary, but for canning fruits, berries and tomatoes, or 
such vegetables as do not require such degree of heat, we 
recommend in all cases the use of open-top process tanks. 
However, the closed-top steam kettle will answer for pro- 
cessing fruits, berries and tomatoes, but in using we advise 
throwing the top back, practically making it open-bath, 
thus combining both processes in the one kettle. 

Same size building and same number of hands needed, 
as in Plant No. 3. 

PLANT No. 5. 

Estimated Amount and Cost of Machinery tor 
Outfit of 10,000 Cans Capacity per Day. 

We here figure on Open-bath Process. 

1 35-H. P. Boiler, complete, with all trimmings and 
including proper pipings and fittings necessary for 
connecting Boiler with Tanks. 



ESTIMATES. 39 

2 Scalding Tanks, diameter 36 in., depth 24 in. 

2 Exhaust Tanks, diameter 36 in., depth 24 in. 

3 Process Tanks, diameter 36 in., depth 36 in. 
2 Cooling Tanks, diameter 48 in., depth, 28 in. 
8 Scalding Baskets. 

4 Exhaust Crates, 1 tier. 
6 Process Crates, 2 tiers. 

2 Perforated Steam Coils or Crosses for Scalding Tank. 

2 Perforated Steam Coils or Crosses for Exhaust Tank. 

3 Perforated Steam Coils or Crosses for Process Tank. 
1 Traveling Hoister. 

1 62-Gal. Gasoline Tank. 
1 Air Pump. 
1 Air Gauge. 

6 Gasoline Fire-Pots. 
1 Floor Truck. 

8 Capping Steels. 
8 Tipping Coppers. 
1 Forging Stake. 
1 Vise. 

1 Thermometer. 
1 Platform Scale. 

4 Can-Tongs. 

1 Syrup Gauge. 

75 Buckets. 

12 Capping Trays, 2 x 2 ft. 

7 Peeling Tables, 3| x 8 ft. 
3 Packing Tables, 3J x 8 ft. 
3 Capping Tables, 3x8 ft. 

Estimated cost of this outfit, delivered f. o. b., $929.50. 



40 ESTIMATES. 

The above outfit is adapted to canning fruits, berries 
and tomatoes. A building of two stories, 30 x 70 ft. 
would be suited for this capacity outfit. The boiler may 
be placed in this building or a separate boiler room may 
be constructed. To operate a factory of this capacity 
would require about fifty hands. 

PLANT No. 6. 

Estimated Amount and Cost of Machinery for 
Outfit of 20,000 Cans Capacity per Day. 

We here figure on Hie Closed- Top Steam, Process Kettles. 

1 60-H. P. Boiler, complete with all trimmings and 
including all pipings and fittings necessary for con- 
necting boiler with kettles and tanks. 

3 Scalding Tanks, diameter 48 in., depth 28 in. 

3 Exhaust Tanks, diameter 48 in., depth 28 in. 

3 No. 1 Steam Process Kettles. 

3 Perforated Coils or Crosses for Scalding Tank. 

3 Perforated Coils or Crosses for Exhaust Tank. 

3 Cooling Tanks, diameter 48 in., depth 28 in. 

12 Scalding Baskets. 

9 Exhaust Crates. 

9 No. 1 Process Crates. 

1 Traveling Hoister. 

1 62-gal. Gasoline Tank. 

1 Air Pump. 

1 Air Gauge. 

8 Gasoline Fire-Pots. 

1 Floor Truck. 



ESTIMATES. 41 

10 Capping Steels. 

10 Tipping Coppers. 

1 Forging -Stake. 

1 Vise. 

1 2-ton Scale. 

8 Can-Tongs. 

1 Syrup Gauge. 

100 Buckets. 

18 Capping Trays, 2 x 2 ft. 

12 Peeling Tables, 3 J x 8 ft. 

5 Packing Tables, 3J x 8 ft. 

5 Capping Tables, 3 x 8 ft. 

Estimated cost of this outfit delivered f. o. b., $1,963.75. 

Remarks, — The above outfit is adapted to canning all 
fruits, also vegetables, oysters, fish and meats. A build- 
ing, 30 x 80 ft. would afford ample room for this capacity 
outfit, and to successfully operate it would require about 
80 hands, skilled and unskilled labor. 

Note. — This outfit completes estimates on plants and covers general 
machinery. Where packers intend operating larger plants than we 
have given estimates on they can find out the cost by adding additional 
horse power, tanks or kettles, also other articles — the proportion can 
be seen by comparison. We intended giving estimates on larger 
plants, but it would be a hard matter indeed, to give figures outside of 
general machinery, so we give a list of the various special machinery 
which would be absolutely necessary in packing anything in large 
quantities. Anyone contemplating going into the business will do well 
to carefully look over this list ; he may select such machinery as is 
specially suited to his purpose. For instance, some packers make a 
specialty of packing corn ; others, corn and tomatoes ; fruits and 
tomatoes; or a diversity of fruits and vegetables; still others pack 
pumpkins, squash, etc., or peas, tomatoes and fruits. The above 
require special machinery for packing, and no factory combines all. 



42 ESTIMATES. 

Pea Hulling Machine. — This machine is used in all 
large pea-packing factories. It effectively hulls the pea 
without bruising or crushing, and has a capacity of 600 
bushels of Early Junes, or 1,200 bushels of Marrowfats, 
per day. Cost, complete, about $1,500. 

Rotary Pea Separator. — This machine grades peas of 
all sizes, and has a capacity of perfectly assorting 600 
bushels of peas per day. Cost, complete, about $325. 
Any capacity, however, can be had, up to 1,200 bushels 
per day. 

Corn Gutting Machine. — Cuts the corn from the cob 
and, is claimed, does far better work than is done by 
hand. The capacity is put at from 60 to 80 ears per 
minute. Cost, complete, about $150. 

Corn Silking Machine. — Used for removing the silk, 
or other refuse, from the corn after it is cut from the cob. 
Prices vary from $50 to $125, according to capacity. 

Corn Steaming and Can Filling Machine. — With this 
machine the corn, after being cut from the cob, silk and 
other refuse removed, is thrown into a hopper which feeds 
it evenly into the steamer, where, by means of conveyor 
shaft, it is carried through the machine, being cooked by 
steam, which is applied both directly and indirectly while 
the corn is in transit to the can filler, which discharges it 
into the cans with the least possible exposure to the air. 
The cans are then immediately sealed, retaining all the 
sweetness and flavor of the corn in its natural state. 
After this they are placed in the process kettle to com- 
plete the cooking process. Capacity of this machine is 
12,000 cans per day. Cost about $500. 



ESTIMATES. 43 

Can Dipping Machine. — Fills cans or jars with liquid 
of all kinds and is extensively used by packers of corn 
for filling cans with brine. Cost about $60. 

Exhausting Machine, for exhausting vegetables, fruits, 
etc., in cans or jars. The trays are placed in the machine 
at one end and are carried by an endless chain through 
the water-bath at a speed so regulated that when they are 
delivered at the other end of the machine the cans 
have had the proper time for exhaust. It is provided 
With coils for heating the water-bath. This does away 
with the other methods of exhausting hereafter explained. 
These machines have a capacity of exhausting 14,000 
cans per day. Cost about $200. 

Tomato and Pumpkin Filler. — Fills accurately the cans 
with either tomatoes or pumpkin. Prices vary from $75 
to $125. 

Pumpkin Peeler. — Peels the pumpkin, does accurate 
work, and can be regulated to any size. Price, about $50. 

Pumpkin Grater. — Grates and prepares the pumpkin 
for the can. 

Note. — The above machines can be operated by either hand or steam, 
power. 

Tomato Scolder, for scalding tomatoes before peeling. 
Used where large quantities of this vegetable are packed, 
and can be made by the packer himself. The price, if 
furnished by manufacturers, is $12. 

Apple and Peach Parers, Cocoanut and Pine Apple 
Graters, Cherry Seeders, Apple Corers and Quarterers, 
for either steam or hand power, can be had, and prices 
vary accordingly. 



44 ESTIMATES. 

Pea Sieves. — Are used in grading peas, where they are 
packed in small quantities. The peas are hulled by hand, 
are then placed on the sieve, which is about 2x2 ft., and 
works over a box. The sieve is made by tacking wire 
over a frame, the wire used, depending on size of peas, 
which are usually graded in three sizes, and can be made 
at the home factory. 

Pea Blancher, for blanching the peas after being hulled 
and separated, and before being packed in the can. This 
blancher is made of light galvanized iron, with handles, 
and holds about one bushel. It has perforations for 
admitting the water in scalding. Price, about $2.50. 

Peeling Knives. — These are of heavy, short blade, and 
cost about $1 per dozen. 

The following additional articles will also be neces- 
sary : Corn Cutting Knives, for cutting corn from the 
cob in packing small lots; also a stiflP brush is required 
for removing the silk from the cob before cutting; brush 
for wiping cans ; also lamps, gasoline, solder and solder- 
ing fluid. Ejectors for raising Water, Rubber Hose, etc. 

Note. — There are various other labor-saving machines, such as 
power Capping Machines, Test Tubs, Can Wipers, Labeling Ma- 
chines, etc., but these are not generally used except in very large 
establishments. 

To operate, special machinery will require in addition to boiler an 
engine of small H. P., also shafting, belting, &c. Where these 
machines are operated by hand power a boiler is required only, with- 
out furnishing motive power. We have in our estimates figured on 
gasoline fire-pots, as they are used to a larger extent than any other 
pot. But we have other kinds on the market equally well adapted 
and at one-tenth the cost, for where gasoline is used it is necessary to 
have tank, air pump and air gauge, and these amount to a considera- 
ble cost, although gasoline fire-pots can be operated by means of a 



ESTIMATES. 45 

small tank without air pressure. Gasoline in the hands of inexperi- 
enced persons is dangerous, besides adding very materially to the cost 
of insurance. Various fire-pots are to be had, those burning charcoal 
as low as $2.50, others from $5.00 to $15.00. 

CANS. 

It may not be amiss to say here something about the 
tin can in addition to what we have already said in the 
General Review, and also give estimates of can-making 
machinery. Durand who took out his patents in 1810, 
included u vessels of tin," and was the pioneer in the art 
of making for hermetically sealed food, vessels that 
combine lightness, durability and cheapness. Glass and 
stone packages are so expensive, heavy and easily broken 
that both their first cost and the expense of subsequent 
handling at the cannery and by the transportation lines 
would add so much to the final price of canned food, and 
so limit the output, that it could not come into general use. 

To form some idea of how the vessel affects the price 
of the package one has only to go into a grocer's shop and 
price a certain grade of fruit put up in glass jars and then 
price the same fruit in tin cans. Durand and his suc- 
cessors by their inventions and improvements in can-mak- 
ing, have done almost as much toward bringing canned 
goods into common consumption as have Appert and his 
successors, by their inventions and improvements in the 
art of preserving. Instead of the old cans made slowly 
by hand entirely, at the rate of perhaps 100 per day, per 
man, and costing the packer ten cents apiece, we have 
now immense establishments that make 250,000 cans per 
day, better than the old ones, and costing the packer only 



46 ESTIMATES. 

two cents apiece. Most of this advance, made within 
the last quarter of a century, has been accomplished by the 
division of labor and the introduction of system, accuracy 
and labor-saving machines. But curious enough, 
although the wrapper has been cheapened so much, the 
contents have been cheapened still more in proportion, so 
that while thirty years ago the cost of the can was about 
one-sixth of the cost of the package, to-day it is about 
one-fiflh, on an average. 

The following fixtures are necessary for making cans : 

1 Foot Press. 

1 Pendulum Press. 

1 Pair 3-lb. Top Dies. 

1 Pair 3-1). Cap Dies. 

1 Pair 2-1). Top Dies. 

1 Pair 2-1). Cap Dies. 

1 Can Header. 

1 Pair Sq. Shears. 

1 Pair Bench Shears. 

2 Pair Hand Shears. 

1 Pair Forming Rolls. 

4 Solder Frames and Cylinders, 3-1). 

4 Solder Frames and Cylinders, 2-1). 

1 Solder Mould. 

1 Solder Cutter. 

1 Fire Pot for Seaming. 

3 Floating Machines. 
1 62-Gal. Oil Tank. 
1 Air Pump. 

1 Vise. 
1 Anvil. 



ESTIMATES. 47 

1 Hammer. 

Estimated cost, delivered f. o. b., $440. 

The above machinery is adapted to making both 2-Eb. 
and 3-ft>. cans, which are the ones mostly used. One box 
of tin plate will make 270 3-ft). cans, or 370 2-ft). cans. 
This tin plate costs $4.65 per box. The cost of turning 
out is $2.06 per hundred for 3-ft). cans, and $1.58 for 
2-ft). cans. Packers pay for 3-ft). cans $2.20 to $2.40 per 
hundred; for 2-ft). $1.70 to $1.90 per hundred. 

Standard Sizes for Cans. 

No. 1 Cans, 1-lb Diameter 2f in., Height 4 in. 

No. 2 " 2-lb " 3Ain., " 4^in. 

No. 3 " 3-lb " 4ft in., " 4f in. 

No. 6 " 6-lb Double the capacity of No. 3. 

No. 10 " 1-Gal Diameter 6i in., Height 7 in. 

All outside measure at largest part. 

Note. — There are many superior machine-made cans and some 
packers prefer them to the hand-made, but we believe that the latter 
cans give more general satisfaction. The prices are about the same. 
We would again impress upon the packer the desirability of outside- 
soldered cans, particularly for the foreign trade. 

LABELS. 

The labeling of cans is very necessary and no packer 
can afford to do without it. 

There has been much progress made during the last 
few years in the art of designing and turning out hand- 
some labels, and modern cans are covered with fine 
specimens of the lithographic art. Many large houses 



48 ESTIMATES. 

are engaged in the business and employ first-class artists 
for the special purpose of getting up new designs each 
season. These attractive labels are among the best pay- 
ing advertisers of canned goods, and thus play a very 
important part in the business. Let every packer use 
the prettiest labels he can find, but let him not use bogus 
labels nor make any misleading statements on his cans. 
Prices vary from $1.25 to $3 per thousand, according to 
the size can. 



III. 

FRUITS. 



a) 

General Remarks; Varieties Best Adapted to 
Canning Purposes ; Hints on Cultivation ; Prices 
Paid by Packers. 

The subject of fruits is such a comprehensive oue that 
we must confine ourselves to a few general remarks, 
mainly in reference to the selection, planting and cultiva- 
tion of kinds that experience has shown to be best suited 
for canning purposes. The reader who wishes to learn 
all the details of propagating in the nursery, transplant- 
ing, cultivating, treating for diseases and insects, of the 
numerous varieties of large and small fruits, we would 
refer to the various books on fruit culture, several of 
which are thoroughly practical and excellent in every 
respect. 

It is estimated that there are nearly four thousand 
varieties of fruits under cultivation in different countries ; 
4 49 



50 FRUITS. 

the United States alone growing at least five hundred 
varieties of standard, well-tested apples, apricots, black- 
berries, cherries, currants, gooseberries, grapes, nectarines, 
peaches, pears, plums, quinces, raspberries, strawberries 
and tropical fruits. Besides these there are many varie- 
ties not in favor with the people, some of them new and 
unknown, and the list is yearly growing. The popular- 
ity of fruits is due to several causes. In the first place 
they are palatable, easily digested -and healthful. Then 
again, their cultivation is such a cleanly, invigorating 
occupation that thousands of professional men, merchants 
and others, spend their leisure hours in it, gaining health, 
pleasure and profit. 

The value of the fruit product of the United States 
for 1889, was as follows : Apples, about $55,000,000; 
peaches, $60,000,000; pears, $15,000,000; strawberries, 
$6,000,000 ; grapes, $20,000,000 ; other fruits, $24,000,- 
000 ; making a total of about $180,000,000. The greater 
portion of these being perishable, their consumption in 
the green state is confined to a few months, in some cases 
to a few weeks of the year ; and so, without some practi- 
cal means of preserving them, a very large part must 
necessarily go to waste. The canning process furnishes 
this means, and now millions of dollars worth of choice 
fruits are preserved with their natural flavor in cans and 
sent in convenient packages to all parts of the world, 
where they are enjoyed continuously every month in the 
year till a new crop comes. With the constantly improv- 
ing modes of preserving and shipping fruits, the multi- 
plication of the uses to which they are put ; the decrease 
of freight rates, and the increase of population and 



■■ 



FRUITS. 51 

exports, there is no danger that the country will not be 
able to make use of its enormous and continually increas- 
ing yield. In 1889 the exports of canned fruits amounted 
to $915,341.00 ; imports, $1,042,846.00. 

It is impossible to make a list of the varieties of any 
one fruit that best suit all canners ; for soil, climate, the 
trade to be supplied, and various circumstances, must 
largely help each canner to decide for himself what vari- 
eties are best adapted to his needs. We, however, make 
some suggestions to guide the packer in making this de- 
cision, and also give lists of a few of the varieties that 
have been tested by experience and found to be reliable. 
These lists are by no means complete, and doubtless each 
packer knows of other varieties that answer his purpose 
just as well as any contained therein. 

APPLES. 

Red Astrachan, Golden Pippin, Duchess of Oldenburg, 
Fall Pippin, Gravenstein, Hawthornden, Maiden's Blush, 
Mangum, St. Lawrence, Baldwin, Buckingham or Queen, 
Fameuse, Jonathan, King of Tompkins County, North- 
ern Spy, Rambo, Rhode Island Greening, Roxbury Rus- 
set, Twenty Ounce, Winesap, Yellow Bellflower. 

Remarks. — In addition to the above there are many 
others. Indeed we may say, in general, that any good 
cooking apple is a good canning apple, and there are so 
many of these that one cannot fail to find something to 
suit him in any section of the country. Apples are the 
most widely grown of all our fruits : there are many fine 
specimens north, east, south and west. When cooked 



52 FEUITS. 

(stewed or roasted) they are healthful, nutritious and pal- 
atable, and in many cases of sickness are more desirable 
than liver pills or any laxative medicines. There are but 
few varieties that keep well through the winter, especially 
in the South, hence the need for canning them. Good 
fruit, well packed, will open in the spring as fresh as 
when put up and will make delicious pies. Nearly every 
culturist knows, or thinks he knows, how to plant and 
take care of apple trees, but a few hints on this point may 
not be out of place. In the first place he should get his 
trees from a reliable nursery, and only such varieties as 
are adapted to his climate. Any fault in the soil, unless 
it be very great, may be remedied by planting in the fol- 
lowing manner : dig for each tree a hole about 2 J feet 
square and 1 J feet deep, half fill with a compost — de- 
scribed below — then fill up with surface soil, which has 
been carefully laid aside for the purpose, and plant the 
tree. If the soil be very light the compost above men- 
tioned should be made by mixing the earth with ashes, 
stiff loam, etc.; if very stiff, mix the earth with sand, leaf- 
mould, etc. ; in either case a little lime would be advan- 
tageous. If the soil be naturally rich and mellow, the 
large holes and compost are not needed. To obtain the 
best results the trees, particularly when young, should be 
mulched, that is, the ground over the roots should be cov- 
ered with a few inches of straw, leaves, half-decomposed 
manure, etc. This keeps the roots moist during a drought 
and prevents them from freezing in winter. Once a year, 
in the early spring before the sap rises, the trees should 
have a judicious pruning. For the first five years after 
planting, the soil among the trees should be kept clean 



FRUITS. 53 

and mellow by growing root crops, such as potatoes, or 
by simply plowing and cultivating. 

Packers pay for this fruit from 25 cents to 50 cents per 
bushel, delivered. 

The preparation of apples for the can requires paring 
and coring machines, hand or steam power. After paring 
and coring, the apples are packed as solid as possible in 
the cans, which are then filled completely with water, 
wiped and capped : if cold water is used the cans are then 
exhausted ; if boiling-hot water is used they need no ex- 
haust. The cans are then immediately tipped and pro- 
cessed. Apples are packed in 3-lb. and gal. cans. The 
process we give is for 3-Ib. cans — allow double this time 
for gallon cans. It costs to pack the former about 90 
cents per case of 2 doz. cans ; the latter, about $3.00 per 
case. 

This fruit is in good demand, and pays to pack. 

Note. — All canned goods are packed 2 doz. cans in a case, unless 
otherwise stated. 

APRICOTS. 

Alberge de Montgamet, Breda, Early Golden, Large 
Early, Moorpark, Peach, Royal, Saint Ambroise. 

Remarks. — The Moorpark is probably best known 
and most valued. Trees grafted on peach stocks require 
same soil and treatment as peach trees, while those 
grafted on plum stocks require a heavier soil. We 
would remark that the latter are preferable in every 
way. The fruit is delicate and luscious, resembling the 
peach very closely in appearance and flavor. California 
is the great apricot section, and annually ships thousands 



54 FRUITS. 

of cans of this fruit to Chicago, New York and other 
Eastern Markets. 

Prices paid by packers from $1.00 to $1.50 per bushel 
for choice stock. 

The fruit is carefully wiped (not pared), halved, packed 
as solid as possible, without mashing, in the cans which are 
then filled with cane sugar syrup as called for, either cold 
or hot, capped, exhausted or not, as the case requires, wiped, 
tipped and processed. Apricots are packed in 2J-Sb. cans, 
and cost, to pack, about $2.00 per case for choice fruit ; 
$3.00 for extra fine fruit put up in extra heavy syrup. 

Good demand and pay well. 

BLACKBERRIES. 

Ancient Briton, Kittatinny, New Rochelle or Lawton, 
Snyder, Taylor's Prolific, Western Triumph. 

Remarks. — The last two are comparatively new but 
very promising, the rest have been tested and are stand- 
ard. Blackberries succeed in any soil that is moderately 
moist, but if the soil be poor it should be well covered 
with stable manure in the fall. Plant the canes about 
four feet apart, cut them off to about one-half their 
height, and by pruning keep their height between four 
and five feet, and do not permit more than two or three 
shoots to grow. In the late fall cut away the old cane 
that has borne fruit the previous season. A rail or wire 
should be stretched along each side of the rows to sup- 
port the canes. The best results will be obtained from 
them in cold climates if they are covered in winter with 
a little earth, this is absolutely necessary for the delicate 



FRUITS. 55 

varieties. Probably the best way to do this is to bend 
them to the earth up the rows and then plow over them 
a furrow from each side. 

The fruit is very extensively used for canning, and, 
very healthful. 

Packers pay from 4 cents to 6 cents per quart for 
choice cultivated stock, and for common stock 20 cents 
per bucket. 

In preparing for the can, the berries are spread out on 
the pealing table, all leaves and refuse removed, packed 
— without being washed — in the cans which are then 
filled with cold or hot water, wiped, capped, exhausted 
or not, as the case requires, tipped and processed. Packed 
in 2-Sb. cans and cost about 90 cents per case to pack. 

Not a very safe fruit to put up ; margin small. 

CHERRIES. 

Belle de Choisy, Belle Magnifique, Late Duke, Louis 
Phillipe, May duke, Morello, Donna Maria. 

Remarks. — We have given only Duke and Morello 
varieties as these are the best for canning. The Morello 
and Donna Maria belong to the latter class, the others, 
to the former class. They are all most excellent of their 
kind, but if there is any choice it is probably in favor of 
Belle de Choisy and Morello. 

The Cherry is a luxuriant, hardy tree and will grow 
in almost any soil, but a dry, deep, mellow, rich soil is 
the one in which it flourishes and bears the most delicious 
fruit. Cherries when canned retain their natural flavor 



56 FRUITS. 

to a wonderful degree and are unsurpassed for making 
pies, dumplings, &c, in winter. 

Packers pay 30 cents per gallon for first class stock. 

For packing, the fruit should not be thoroughly ripe ; 
it is packed whole in the cans which are then filled with 
cold or hot syrup, wiped, capped, exhausted or not, 
tipped and processed. The process given is for choice 
fruit, white or yellow ; for the red, or any of the com- 
moner grades, use water instead of syrup ; and fruit 
intended for pies should be pitted. Cherries are packed 
in 2-ft). cans at a cost of from $1.10 to $2.00 per case, 
according to variety. There is good demand for choice 
fruit at a high price. 

CURRANTS. 

Cherry, Fay's Prolific, Long Bunched Red, Prince 
Albert. 

Remarks. — The bushes should be planted four feet 
apart ; kept well manured, as they are very great feeders, 
and well pruned. They are very hardy and will bear 
for twenty years. 

The fruit which is so highly valued on account of its 
delicious mixture of sweet and acid is preserved in a 
much better form and with a better flavor by canning 
than by the ordinary drying process. Prices about same 
as for cherries. This fruit is prepared for the can in 
about same way as blackberries. Packed in 2-lb. cans 
at a cost of about $1.75 per case; not of much commer- 
cial importance. 



FRUITS. 57 

GOOSEBERRIES. 

American Seedling, Downing, Houghton's Seedling, 
Smith's Improved. 

Remarks. — The above are all American varieties and 
suited to our climate. There are several good English 
varieties, but they are more or less subject to mildew in 
this country. 

The bushes are treated in about same manner as Cur- 
rant bushes, except that they do not require so much 
manure. 

Everyone knows what delicious pies are made of green 
gooseberries, and by canning the fruit we can have these 
the year round. 

Prices paid by packers 15 cents to 20 cents per gallon. 
The process given hereafter, and the directions given 
above, for other fruits, are a sufficient guide for putting 
up this fruit. Packed in 2-fib. cans, and cost to pack 
$1.10 per case. Good demand ; fair margin. 

GRAPES. 

Concord, Isabella, Ives, Monroe, Norton's Virginia, 
Agawam, Catawba, Delaware, Ionia, Rochester, Duchess, 
Maxatawney, Rebecca, Lady Washington. 

Remarks. — The above are some of the most highly 
esteemed of our hardy, native grapes. There are many 
very fine foreign varieties, but these are suited only to a 
warm climate, as California, which is recognized as one 
of the foremost grape regions of the world. Grapes are 
the most healthful of all fruits, but the canned article 



58 FRUITS. 

has not yet come into commercial prominence, probably 
because the fruit can be obtained a good part of the year 
in its fresh state. However, they make a delicious des- 
sert when stewed, and as they may be easily kept in cans 
in this state we see no reason why they should not be 
canned on a large scale. 

Packers pay from $20 to $50 per ton, according to 
variety and condition. Same preparation as for black- 
berries. Market for choice stock only. 

NECTARINES. 

Boston, Early Violet, Elruge, Hardwicke's Seedling, 
Lord Napier, Pitmaston Orange, Red Roman. 

Remarks. — This is a species of peach, and requires 
same culture, but is so troubled with the curculio that 
it pays to be cultivated in the open air in but few sec- 
tions of our country. Middle and Southern California 
are famous nectarine sections, and the fruit that comes 
hence, whether fresh or in cans, is about the most lus- 
cious of all fruits. Packers pay from 75 cents to $1.50 
per bushel for choice stock. 

Same preparation as for apricots. 

Packed in 2J-ft). cans, and cost to pack about $2.85 
per case. 

Extra fine fruit in extra heavy syrup $3.50 per case. 

Good demand ; pay to pack. 

PEACHES. 

(a) Alexander, Early Rivers, Hale's Early, George the 
Fourth, Mountain Rose, Crawford's Early, Crawford's 



FRUITS. 59 

Late, Oldmixon Free, Oldmixon Cling, Stump the 
World, Smock, Heath Cling. 

(6) Waterloo, Early Louise, Early York, Foster, 
Alexander, Crawford's Early, Crawford's Late, Conklin, 
Oldmixon Free, Smock Free, Hill's Chilli. 

Remarks. — Varieties in list (a) are those that have been 
successfully grown South and West, while those in (6) 
have been successful North and East. Besides these 
there are very many others. While the majority are 
best adapted to certain localities there are some that have 
given excellent results throughout the country wherever 
introduced. Peach canning is one of the most impor- 
tant branches of the canning industry. While any fine 
flavored peach will do to can, the medium size, yellow, 
spicy, firm peach is the one most sought after by packers 
because it brings the best price. 

The trees are not so hardy as apple trees, nor so well 
suited to cold clayey soil or cold climate, nor do they 
keep their vigor so long, but are planted and cared for 
in about the same way. 

The " yellows," which is supposed to result from im- 
proper cultivation, is shown by a yellow foliage, puny 
fruit, and is contagious. This disease which is spreading 
rapidly in some sections is justly dreaded by fruit-raisers, 
and trees should be destroyed when there is any sign of it. 

Packers pay from 50 cents to $2.00 per bushel, depend- 
ing on season, quality and variety. 

No article that finds its way to market in hermetically 
sealed packages affords a better opportunity than do 
peaches for testing the packer's art. Peaches after being 



60 FRUITS. 

pared or not, and cut into proper sizes, according to grade 
of goods desired, are filled as solid as possible, without 
mashing, into the cans which are then filled with syrup, 
or water and the process completed. They pay well ; fancy 
goods bring extreme prices. They are put up in 3-fb. cans 
and cost to pack : " Extra," heavy syrup, $2.75 per case ; 
"Standard," $2.00 per case; "Seconds," $1.50; " Pie 
Fruit," $1.10 per case. 

PEARS. 

Varieties on Pear Stocks : Bartlett, Clapp's Favorite, 
Seckle, Doyenne Boussock, Doyenne d' Ete, Lawrence, 
Beurre d' Angou, Beurre Bosc, Le Conte. 

Varieties on Quince Stocks : Duchesse d' Angouleme, 
Beurre d' Angou, Howell, Louise Bonne de Jersey, Vicar 
of Winkfield, Beurre Giifard, Brandy wine. 

Remarks. — The trees should be treated just as apple 
trees. The fruit when properly canned makes a fine 
dessert, beautiful to look at and delicious to the taste. 

Packers pay from 40 cents to $1.25 per bushel for 
Bartletts, and for other and inferior varieties from 35 
cents to $1.00. Pears are put up in 2-Eb. cans and cost 
to pack from $1.10 to $1.80 per case, according to 
variety. Good demand ; pays to pack. 

PINEAPPLE. 

This fruit is largely imported from the West Indies. 
It also comes from the south coast of Florida, where its 
cultivation is now being extensively carried on ; the 
section of the State best adapted to its cultivation is 



FRUITS. 61 

along the Indian and St. Lucie rivers, Lake Worth, and 
South along the coast to Key West. 

The canning of this fruit is a large and growing 
industry. Baltimore is the only place where it is packed 
to any extent. 

Packers pay for good, sound fruit, from $6.00 to $9.00 
per hundred. 

The fruit should be carefully sliced or grated and 
contain no eyes ; cans must be full. We advise a heavier 
syrup than 10° for fine goods. Packed in 2-Sb. cans, and 
cost to pack about $2.10 per case for "Standard ;" and 
about $3.00 per case for fancy goods with extra heavy 
syrup and without cores. Fine goods bring fancy prices. 

PLUMS. 

Coe's Golden Drop, Green Gage, Gellemberg, Imperial 
Gage, Magnum Bonum, Pond's Seedling, Smith's Or- 
leans. 

Remarks. — These grow best in rich, clayey soil, and 
may be managed in about the same manner as apple 
trees except that the branches should be regulated to a 
great extent by pinching off small shoots in summer, 
instead of too much pruning, in order to prevent gum. 
They are very liable to be infested with insects, and must 
be carefully looked after. The canning of this fruit 
is confined mostly to California, and this branch of the 
canning industry has grown very much during the past 
two or three seasons. Packers pay from 75 cents to $1.50 
per bushel for good fruit. 

This fruit, which should be of good varieties and 



62 FRUITS. 

nicely packed, is put up in 2-Ib. cans and cost to pack 
from $1.25 to $1.75 per case. Good demand for fine 
fruit, which pays well. 

QUINCE. 

Angers, Champion, Pear-Shaped, Rea's Seedling. 

Remarks. — By care and attention in pruning, the tree 
may be made beautiful in appearance and prolific instead 
of the unsightly, barren thing it too often is. The fruit 
when well cooked has an excellent spicy flavor, and is 
highly prized either alone or mixed with other fruit to 
give it a flavor ; it is therefore an excellent fruit for can- 
ning purposes. Packers pay from 50 cents to $1.00 per 
bushel. 

Quinces are pared and cored like apples, but are put 
up in syrup. They are put up in 2-ft). cans and cost to 
pack, $1.40 per case. Pretty good demand and fair mar- 
gin of profit. 

RASPBERRIES. 

American Black Cap, Brandywine, Cuthbert, Gregg, 
Miami, Souhegan, Turner, Hudson River, Antwerp. 

Remarks. — The canes require same treatment as black- 
berries, except that they should be kept about a foot 
shorter. The canned fruit ranks next to blackberries in 
popularity and importance. Packers pay from 15 to 20 
cents per gallon. 

Raspberries are prepared as other berries already de- 
scribed, but are put up in syrup. Packed in 2-ft). cans and 
cost to pack $1.25 per case. Good demand and margin. 



FRUITS. 63 

STRAWBERRIES. 

Duchesse, Kentucky, Monarch of the West, Sharpless, 
Wilson's Albany, Hoffman. 

Remarks. — The transplanting should be done in early 
spring, as soon as the ground is moderately warm and 
dry. Place the plants two feet apart in rows two feet 
apart. They should have plenty of stable manure, if the 
soil is not naturally rich, be kept moist and clean of weeds 
and grass by working well with cultivator. It is well to 
protect them during winter with a light covering of loose 
straw, hay or half-rotted manure. The plants are quite 
hardy and are successful in all kinds of soil, though they 
have yielded best results in a deep, sandy loam. The 
" Seedling " varieties are not so good for canning. 

It is needless to say anything in praise of this fruit, 
which is so well known and highly prized all over the 
land. In the canned form it is excellent for many pur- 
poses and very popular. 

Packers pay for choice berries from 3 cents to 6 cents 
per quart, delivered. 

After having the caps removed, strawberries are pre- 
pared in the same manner as raspberries, but we advise a 
heavier syrup than 10° for extra goods. They are put 
up in 2-Sb. cans and cost, to pack, about $1.20 per case 
for "Standard," $1.70 for " Extra." They are in good 
demand and pay well. 

WHORTLEBERRIES. 

This fruit grows wild throughout the country, in some 
districts in immense quantities, and is not cultivated. 



64 FRUITS. 

Packers pay about 20 cents per gallon. They are pre- 
pared as blackberries, and put up in 2-Eb. cans, at a cost 
of about $1.25 per case. Good demand ; fair margin. 

Note. — Observe that the above remarks on the cost of packing the 
various fruits apply to the ordinary standard grades put up in tin 
cans. Extra fine grades, put up in glass jars and other vessels, with 
extra heavy syrup, cost considerably more. 



(2) 

PROCESSES. 

Open-Bath and Closed-top Steam Kettles. 

Note. — Observe that it is impossible with the open-bath process to 
get a greater degree of heat than 212° F. ; in the closed-top process 
any degree of heat can be obtained. Remarks as to the merits of the 
two systems will be found in our estimates on plants. By closed-top 
bath, dry and moist steam can be used in processing. We recommend 
the latter, as the dry steam is very liable to impart a burnt taste to 
the goods unless great skill is used. 

Observe the following points in using open-bath process : The ket- 
tles or tanks are filled about half-full of water. After lowering crates 
containing cans in exhausting and processing the time should be 
taken when the water is at boiling point, 212°, and not before, the re- 
quired time is then allowed as called for by exhaust and process. 

Observe the following points in using closed-top process : After the 
crates are filled with cans to be processed place them in the kettle 
three crates deep ; fill the kettle up to the upper blow-off pipe, then 
bolt the lid securely and allow the valve at the upper blow-off to be 
partly open until the water boils, or the thermometer registers 200° 
to 212°, then close the valve perfectly tight. The safety valve should 
be set to blow off at 12 lbs. pressure, which is equivalent to 240°, thus 
to avoid over-cooking by excessive heat. 



FRUITS. 65 



APPLES. 



" Standard : " Pared and cored, clear in color, cans to be 
full of fruit, free from decay, put up in water. 
Exhaust cans : 5 minutes at 212°. 
Open-bath : allow 10 minutes process at 212°. 
Closed-bath : allow 3 minutes process at 240°. 

APRICOTS. 

" Standard : " Cans to be full, fruit to be free from specks 
and decay, put up in not less than 10° of cold cane- 
sugar syrup. 

Exhaust cans : 5 minutes at 212°. 

Open-bath : allow 10 minutes process at 212°. 

Closed-bath : allow 3 minutes process at 240°. 

BLACKBERRIES. 

" Standard : " Cans to cut out not less than two-thirds 
full after draining ; fruit to be sound, put up in cold 
water. 
Exhaust cans : 3 minutes at 212°. 
Open-bath : allow 7 minutes process at 212°. 
Closed-bath : allow 3 minutes process at 240°. 

CHERRIES. 

" Standard : " Cans to be full of fruit, free from specks 
and decay, put up in not less than 10° of cold cane- 
sugar syrup. 
Exhaust cans : 7 minutes at 212°. 
5 



66 FRUITS. 

Open-bath : allow 12 minutes process at 212°. 
Closed-bath : allow 4 minutes process at 240°. 

CURRANTS. 

" Standard : " Cans to be full of ripe fruit, free of specks 
and decay, put up in cold water. 
Exhaust cans : 7 minutes at 212°. 
Open-bath : allow 12 minutes process at 212°. 
Closed-bath : allow 4 minutes process at 240°. 

GOOSEBERRIES. 

" Standard : " Cans to cut out not less than two-thirds 
full after draining ; fruit to be unripe and uncapped, 
put up in cold water. 

Exhaust cans : 7 minutes at 212°. 

Open-bath : allow 12 minutes process at 212°. 

Closed-bath : allow 4 minutes process at 240°. 

GRAPES. 

" Standard : " Cans to be full of fruit, free from decay, 
put up in cold water. 
Exhaust cans 5 minutes at 212°. 
Open-bath : allow 12 minutes process at 212°. 
Closed-bath : allow 4 minutes process at 240°. 

NECTARINES. 

" Standard : " Cans to be full of fruit, of good size, cut 
in half pieces, put up in not less than 10° of cold 
cane-sugar syrup. 



FRUITS. 67 

Exhaust cans 5 minutes at 212°. 

Open-bath : allow 10 minutes process at 212°. 

Closed-bath : allow 3 minutes process at 240°. 

PEACHES. 

"Extra/' "Standard/' " Second :" Cans to be full of 
fruit, evenly pared, cut in half pieces, put up in not 
less than 10° of cold cane-sugar syrup. 
" Pie Fruit : " Cans to be full, fruit sound, unpared, cut 
in half pieces, put up in cold water. 
Exhaust cans 5 minutes at 212°. 
Open-bath : allow 10 minutes process at 212°. 
Closed-bath : allow 4 minutes process at 240°. 

PEARS. 

" Standard : " Cans full, fruit white and clear, pared, cut 
in half or quarter pieces, put up in not less than 10° 
of cold cane-sugar syrup. 

Exhaust cans 5 minutes at 212°. 

Open-bath : allow 12 minutes process at 212°. 

Closed-bath : allow 5 minutes process at 240°. 

PINEAPPLE. 

" Standard : " Cans to be full, fruit sound and carefully 
pared, slices laid in evenly, put up in not less than 
10° of cold cane-sugar syrup. 

Exhaust cans 10 minutes at 212°. 

Open-bath : allow 20 minutes process at 212°. 

Closed top : allow 8 minutes process at 240°. 



68 FRUITS. 



PLUMS. 



" Standard : " Cans to be full, fruit sound, put up in 
water ; fine grade, in 10° cane-sugar syrup. 
Exhaust 5 minutes at 212°. 
Open-bath : allow 12 minutes process at 212°. 
Closed-bath : allow 5 minutes process at 240°. 

QUINCE. 

" Standard : " Cans full of fruit, pared and cored, cut 
in half or quarter pieces, put up in not less than 10° 
of cold cane-sugar syrup. 

Exhaust cans 7 minutes at 212°. 

Open-bath : allow 15 minutes process at 212°. 

Closed-bath : allow 6 minutes process at 240°. 

RASPBERRIES. 

" Standard : " Cans to cut out not less than two-thirds 
full after draining; fruit to be sound, put up in 
not less than 10° of cold cane-sugar syrup. 

Exhaust cans 3 minutes at 212°. 

Open-bath : allow 6 minutes process at 212°. 

Closed-bath : allow 2 minutes process at 240°. 

STRAWBERRIES. 

" Standard : " Cans to cut out after draining not less than 
half full of fruit, which shall be sound, and not of 



FRUITS. 69 

the varieties known as " seedlings/' put up in not less 

than 10° of cold cane-sugar syrup. 
Exhaust 3 minutes at 212°. 
Open-bath : allow 6 minutes process at 212°. 
Closed- bath : allow 2 minutes process at 240°. 

WHORTLEBERRIES. 

" Standard : " Cans to be full ; fruit to be sound, put up 
in cold water. 
Exhaust 5 minutes at 212°. 
Open-bath : allow 7 minutes process at 212°. 
Closed-bath : allow 3 minutes process at 240°. 

Note. — The manner of preparation of fruits and vegetables for the 
can is of the greatest importance to every packer of hermetically 
sealed food. Having dwelt on the evil of putting up inferior goods 
we trust packers will do all in their power, by concerted action, to 
crush out this evil. It costs but little more to put up good goods than 
it does to put up inferior, and the difference in price is vastly in 
favor of the former ; besides, it creates demand for this already favored 
food. In packing fruits and berries cans should in all cases be packed 
as solid and carefully as possible. The term " to cut out," as applied 
to cans, means simply to contain so much solid matter when opened — 
hence the necessity of avoiding excessive cooking in the case of some 
fruits, as strawberries, which go to juice. After the cans are packed 
they are filled completely with water, or syrup, as called for. Where 
small quantities are packed (several thousand cans per day) a very 
good arrangement for filling cans is a tank with spigot attached. It 
would be well to have two tanks, one containing water, the other 
syrup of the proper density. The cans are placed on the capping 
trays, passed under spigot and carefully filled. For larger packs, a 
dipping machine is better. (See special machinery.) 



70 FRUITS. 

Observe carefully : The " standard " calls for the cans to be full of 
fruit, sound, etc., put up in cold water or cold cane-sugar syrup. If 
this is done it will be necessary to exhaust cans. If, however, the 
water, or syrup, be boiling hot the cans need not be exhausted but are 
immediately sealed and processed. But we recommend the exhaust 
as being the surest method. For heating syrup, a good method would 
be to have in the tank a coil connected by means of pipe with the 
boiler. 



IV. 

VEGETABLES. 



a) 

General Remarks ; Varieties best adapted to Can- 
ning Purposes; Hints on Cultivation; Prices 
paid by Packers. 

In the South Atlantic and Gulf States the vegetable 
business has steadily grown, until now the shipments of 
green vegetables amount to 150,000 carloads per annum. 
These figures do not include shipments made by water 
from such ports as Norfolk, Charleston and Savannah, 
which annually equal 60,000 carloads. The bulk of 
these shipments are made to the great Eastern and West- 
ern markets. The farmers who grow the product realize 
handsome profits usually, as these shipments are ahead of 
the local crops, but frequently a decline in the market 
throws the bulk of the crop back on their hands and 
makes them heavy losers. To say the least, this is a very 
precarious business for those who have thus invested their 
capital. 

71 



72 VEGETABLES. 

The Eastern and Western States are extensively en- 
gaged in raising this class of products which furnish food 
for the masses in neighboring cities after the Southern 
trade is over. It requires thousands of farms managed 
by practical men and millions of dollars. 

The growing of vegetables in these sections is necessa- 
rily large on account of the immense quantity of raw 
material used by canning factories. Many grow for this 
purpose altogether, while others prefer to ship the bulk 
of their crops to market and dispose of the surplus to the 
factories. 

As the canning industry is not carried on to any great 
extent in the South many thousand dollars w r orth of green 
stock goes to waste. While the South furnishes the 
North and West with her green product, the North and 
West furnish the South with the product in hermetically 
sealed packages. Further, the North and West furnish 
a good part of the world with this canned product, and 
both civilized and uncivilized may enjoy the privilege of 
eating vegetables in and out of season. 

In 1889 the exports of canned vegetables amounted to 
$310,252.00; imports, $389,842.00. 

Thus the growing of vegetables in this country is an 
important item in the food supply of the world, and all 
varieties of this health-giving food can be found at all 
seasons of the year. 

In growing vegetables for canning purposes great care 
should be exercised in the selection of seeds, and cheap 
commission seeds should be especially avoided. The 
market is flooded with hundreds of varieties of so-called 
prolific seeds, and for this reason we recommend only 



VEGETABLES. 73 

those which our experience has shown to be best suited 
to the purpose. 

ASPARAGUS. 

We give only one variety, Oyster Bay, largely culti- 
vated around New York, as this is a standard variety so 
well known and so well adapted to canning. There are 
other good varieties but it is very doubtful that they are 
equal to this. 

Asparagus is propagated by seeds sown in the spring. 
The soil should first be well prepared, thoroughly pul- 
verized and enriched by well-rotted manure. The seeds 
are then sown in rows one foot apart, and should be kept 
free of weeds by careful and constant hoeing. The plants 
are set out the following spring if they have been prop- 
erly cultivated, otherwise they will not be large enough 
till the second spring after the seeds are sown. One 
pound of seeds will produce about 3,000 plants, and 
18,000 plants, closely planted, are required to the acre. 

For setting out, a bed is previously prepared and the 
plants may be set out any time during the spring. The 
best mode of planting is in rows three feet apart, the 
plants nine inches apart in the rows. Care should be 
taken in planting ; the roots should be spread out and the 
crown covered about three inches. The bed should be 
carefully raked over and all germinating weeds destroyed, 
in order to give the plants a good start. 

Asparagus is best grown in a saline atmosphere, and 
for inland districts we would recommend the use of salt 
as a spring dressing at the rate of about three pounds to 
the square yard. Super-phosphate of lime is also a good 



74 VEGETABLES. 

spring dressing, hoeing it in carefully. It takes about 
three years, sometimes longer, after the seeds are sown 
before the crop can be marketed. The shoots are cut 
till about the first of June, when they should be left to 
grow. 

The farmers get good prices in the market for the first 
of the crop, but not until later in the season, when prices 
are lower, do they sell to packers, who pay $80 per 
thousand bunches. 

Asparagus is largely packed around New York and 
requires knowledge and care to put up a good article. 
The can has an opening on the side instead of on the top, 
and, after the asparagus is carefully laid in, is filled with 
water, in which just enough salt has been dissolved to give 
it a salty taste. This brine may be cold or hot, observ- 
ing the rule of exhaust or no exhaust as in the case of 
fruits. Packed in 3-Bb. tins at a cost of about $3.50 per 
case. Good demand and margin for select stock. 

BEANS, STRING. 

Early Valentine, Early Mohawk, Black Wax. 

Remarks. — The ground should be well prepared by 
thorough plowing, and enriched by stable manure and a 
little super-phosphate of lime. The beans are dropped 
about three inches apart in drills three inches deep and 
two feet apart, then covered and the earth pressed upon 
them with the foot — they will germinate much quicker if 
covered this way than they will if the earth is merely 
drawn over them. Plant as early as possible in spring. 
The yield depends upon season and cultivation, but 150 



VEGETABLES. 75 

bushels per acre may be considered the average on fairly 
good land. 

Beans are largely shipped to market in their green 
state ; but when they become plentiful and the price 
comes down, packers buy liberally, paying about 30 cents 
per bushel for good stock. 

In preparing string beans for the can, all the tough 
beans should be excluded j then string, break in two the 
large, place in the blancher and dip in scalding tank 
where they are allowed three minutes to blanch ; then 
pack in cans and fill with brine as in case of asparagus. 
Packed in 2-lb. cans at a cost of about $1.00 per case. 
Fair demand ; margin small. 

BEANS, LIMA. 
Large White Lima, Small White Lima, Seba. 

Remarks. — These are the best varieties for canning, the 
latter being especially esteemed for " succotash." Prepare 
the ground carefully j make hills, liberally supplied with 
well rotted stable manure, about 3J feet apart ; in these 
hills plant 5 or 6 beans, about 2 inches deep. When the 
plants are out of danger of worms, say about a week old, 
thin to 2 or 3 in a hill and provide with poles for support 
of vines. This is a very tender plant, and the seed 
should not be planted till all danger of frost is over. 

The average yield is about 60 bushels of shelled beans 
to the acre. 

Packers pay from 75 cents to $1.00 per bushel, in the 
pod. 



76 VEGETABLES. 

After hulling, which is usually done by hand, these 
beans are put in the cans which are then filled with brine 
as in the case of asparagus. 

Packed in 2-Kb. cans at a cost of about $1.30 per case. 
Good demand; fair margin. 

CORN. 

Sto well's Evergreen, Early Egyptian. 

Remarks. — The former is the favorite with packers 
because it remains in the green state longer than any 
other sort. 

The soil best suited to corn, particularly the early, is a 
sandy loam, thoroughly broken up and well enriched. 
For good, healthy growth, corn needs warmth, and it 
should not be planted before warm weather is pretty well 
assured. Plant about 9 inches apart in rows 4J feet 
apart, and thin out if it comes up too thick. Some pre- 
fer to plant 3J or 4 feet each way. The large packer 
should plant his crop in sections of a week or ten days 
apart, otherwise some will harden before he can pack. it. 

Probably more advance has been made in the methods 
and machinery used in packing corn than in any other, 
and the packer can turn out ten times the product now 
that he could twenty years ago. This branch of the can- 
ning industry is now the largest, tomatoes coming next. 

Good land will produce about 4 tons per acre. 

Packers pay from $5.00 to $6.00 per ton of 2,000 lbs., 
delivered. 

In packing corn, unless in very small lots, we advise 
the use of corn-cutting machine and corn-silking machine 



VEGETABLES. 77 

(see special machinery). There is so much competition 
that the margin of profit is small, and only those who use 
improved labor-saving machinery can successfully com- 
pete in the market. The corn— which must be young 
and tender, but full grown — is cut from the cob, silked 
and packed in the cans which are then filled with brine, 
and it is better to add a little sugar to the brine. Packed 
in 2-Eb. cans at a cost of about $1.20 per case. .Canned 
corn is of a very great commercial importance but the 
margin is small. 

OKRA. 

Dwarf, Long Green, Prolific. 

Remarks, — This vegetable is most extensively grown 
in Louisianna and Mississippi, but flourishes throughout 
the South. 

It grows best in damp, rich bottom land ; is easy of 
cultivation, and does not need much attention after the 
plants gat a good start. 

Sow in drills 2 inches deep, and from 18 to 24 inches 
apart in the rows. 

Good land, under favorable circumstances, will pro- 
duce 2 tons to the acre. 

It is very nutritious, and is used in soup; also, is 
packed with tomatoes, as a combination. 

Packers pay 75 cents per hundred-weight delivered. 

The canned product is just coming into use. 

In preparing for the can first throw out all tough, old 
okra, then remove stems and blanch for 10 minutes in 
Pea-blanching vessel, described under special machinery ; 



78 VEGETABLES. 

then pack in the cans which are then filled with brine as 
described for asparagus. 

Packed in 2-Eb. cans, at a cost of about $1.60 per case. 
Fair demand, and pays to pack. 

OKRA AND TOMATOES. 

This is a very agreeable combination, and is used prin- 
cipally for soup. The okra is blanched for 10 minutes 
and chopped up, and then combined with an equal quan- 
tity of tomatoes. 

Packed in 2-lfo. and 3-ft). cans, at a cost of about $1.00 
and $1.35 per case. Good demand and margin. 

PEAS. 

Daniel O'Pourke, Extra Early, Champion of England 
or Marrowfat. 

Remarks. — The first and second are what are known 
as " Early Junes," and are used for the first pack ; the 
other is used for the late pack. 

Peas are grown largely for market in their green state, 
and are shipped to all parts of the country ; but in the 
principal pea-packing districts are cultivated for canning 
alone. Indeed, there is so much demand for good can- 
ned peas that packers sometimes offer such good prices 
for the green article that it becomes scarce in the market 
and prices rise. 

For growing peas the soil should be well broken up 
and liberally supplied with well-rotted manure or bone- 
dust. The peas are sown in drills from 2 to 2 J feet 



VEGETABLES. 79 

apart. Both varieties call for the same management, 
except that the Marrowfats require " sticking," while the 
others do not. As in the case of corn, the crop should 
be planted in sections a week or so apart. Marrowfats 
should be planted a little earlier than the others, as they 
take longer to mature. 

The yield of marrowfats is about 100 bushels to the 
acre, in the pod ; that of Early Junes, 75. 

Packers pay from $1 to $1.25 per bushel for the first 
pack ; 50 cents to 75 cents for the second pack. Prices 
depend largely upon the quality and yield. 

No article that goes into the can requires greater care 
in preparation than peas, or pays better for it. 

They are first graded with the Pea Separator ; then 
spread on tables and all black eyes and yellow peas re- 
moved, by carefully picking them over ; then blanched 
in Pea Blancher till the skin begins to contract, and 
packed in the can, leaving a space of about J inch at top 
of the can to allow for the swelling of the peas. The 
cans are then filled with brine — as described for corn. 

We maintain that the American pea, carefully graded 
and packed when young and tender, compares very favor- 
ably with the French pea, if indeed it is not fully equal 
to it, and will in time supplant it. Americans are easily 
fascinated by foreign names and the fine French peas, 
like the celebrated French wines, that are served up by 
the shrewd restaurateur are often nothing more than the 
genuine American article under a French name. 

Peas are packed in 2-ft). cans, at a cost of about $1.50 
per case. 



80 VEGETABLES. 

There is always a large demand for good peas, and 
these pay well. 

PUMPKIN. 

We do not recommend any particular variety to the 
packer. All farmers have their choice, and any good 
cooking variety will answer. The cultivation is easy, 
and immense quantities are raised to the acre. Many 
farmers plant in hills with corn, omitting every two hills 
each way, after the corn is up and late enough for the 
vines not to interfere with the cultivator. 

Packers pay about $5 per ton delivered. 

In preparing the pumpkin for the can it is first blanched, 
which is done by putting it in a basket or crate, and lower- 
ing into scalding tank for 5 minutes — this process allows 
the easy removal of the rind, which is done with peeling 
knives. After peeling it is first sliced, and then grated or 
mashed; the cans are then packed full, no liquor being 
used. Pumpkin is extensively canned for making pies, 
and pays fairly well. 

Packed in 3-Eb. cans, at a cost of about $1 per case. 

SQUASH. 

Boston Marrow, Hubbard. 

Remar'Jcs. — The packing of this vegetable is carried on 
only to a limited extent, but we recommend the above, 
— the Boston Marrow an early variety, the Hubbard a 
late — giving preference to the former. 

Plant the Boston Marrow in hills, with a little manure, 
4 feet apart ; the Hubbard in hills 8 feet apart. 

Average yield, 5 tons per acre. 



VEGETABLES. 81 

Packers pay $10.00 to $12.00 per ton delivered at 
factory. 

Squash is prepared for the can in about the same man- 
ner as pumpkin. The tender varieties need no blanching 
and are usually mashed in a tub or mortar. Cans to 
be full, and no liquor used. Fair demand and profit. 
Packed in 3-Bb. cans at a cost of about $1.10 per case. 

SUCCOTASH. 

This is a very popular combination of corn and beans, 
f of the former and J of the latter. The corn and beans 
should be young and tender and put up in brine as de- 
scribed for corn. Good demand, and pays to pack. Put 
up in 2-ft). cans at a cost of about $1.20 per case. 

SWEET POTATOES. 
Jersey Yam or Yellow Skinned. 

Remarks. — We consider the above variety by far the 
best, though others are used. 

The sweet potato flourishes best in a light, warm soil en- 
riched by manure, and matures perfectly in Southern lati- 
tudes. The tubers are set in a draw bed in early Spring, 
and when the plants are several inches high they are trans- 
planted to ridges 3 feet apart, the plants about 1 foot apart 
in the ridges. The ground should be pretty well enriched. 
They are worked by throwing the earth up to them from 
the middle of the row with a plow. Tubers mature in 4 
months. The canned potatoe is extensively used for pies. 

The first process in packing sweet potatoes is to blanch 
them, which is done by putting them in the process crate, 
6 



82 VEGETABLES. 

having first put wire netting on the bottom and around 
the sides, and then lowering the crate in the process tank 
and letting it remain there until the skin of the potatoes 
begins to crack or they are about three-fourths cooked. 
They are then taken on forks, the skin removed as 
quickly as possible, sliced, quartered and immediately 
packed in the cans without liquor. In exhausting do not 
lower the crate deep enough to admit water into the cans as 
they are dry packed. Packed in 3-56. cans at a cost of 
about $1.10 per case. 

The average yield is 8 tons to the acre. Packers pay 
$15.00 to $20.00 per ton delivered at factory. 

TOMATOES. 

Acme, Trophy, Champion, New Queen. 

Remarks. — The Trophy is probably the favorite. The 
toDiato is the most important of all the vegetables for 
canning, and is extensively grown for this purpose alone. 

The seeds are sown in hot-beds in early Spring, and 
when all danger of frost is past the plants are transferred to 
hills about 3 feet apart, each way, and containing a spade- 
ful of well rotted manure. A light sandy loam is best. 

Probably no vegetable varies more in yield than the 
tomatoe, but a fair average yield is 400 bushels to the acre. 

Packers pay about 20 cents per bushel or $7.00 per ton 
generally, though as high as 45 cents per bushel is some- 
times paid. The price depends upon the yield and quality. 

Tomatoes, like corn and peaches, are recognized as 
staple articles of food and always in season. Nearly 
every cannery in the country packs this vegetable, and in 



VEGETABLES. 83 

Maryland, outside of Baltimore, it is packed almost 
exclusively. In packing, the tomatoes are first scalded 
by placing them in a wire basket, or better still a Tomato 
Scalder, and dipping into a scalding tank just long 
enough to loosen the skin. They are then peeled, 3 cents 
a bucket being paid for this, passed to the packing table, 
packed as solid as possible in the cans which are then 
placed on the capping tray and passed to the capper who 
solders on the cap, leaving open the exhaust or vent. 
Tomatoes are put up in 2-Sb. and 3-ft). cans at a cost of 
about 90 cts. per case of former, $1.20 per case of latter. 
Good demand and margin. 

TO PACKERS. 

Note. — It is impossible to state exactly what prices are paid by 
the packers of the country for their raw material, as prices paid are 
governed entirely by the season, quality, and section of country. 
Hence, in making contracts one must use his own judgment. We 
have, however, given a scale of prices which will guide the packer. 
The condition of the product offered should be carefully looked into, 
and the price graded accordingly. If a packer rushes ahead and 
commences an early pack he will have to pay higher prices than he 
will if he waits a while till the raw material becomes more plentiful. 
On the other hand if he waits too long he will not be able to make 
a full pack before the season is over, besides he will run the risk of 
getting inferior material. These considerations, together with the 
prospective prices of the canned product, should guide him in his 
course of action. Great care and judgment is needed in this business 
and one cannot afford to go into it until he has carefully considered the 
situation. He should examine the crop reports, see where he can place 
his goods and at what probable price. He should have a thorough 
knowledge of the situation both as regards present prices and the 
outlook of raw material and canned goods. It often happens that in 
some sections there is a full yield of fruits or vegetables while in 
others not more than half a yield. 



84 VEGETABLES. 

(2) 

PROCESSES. 

Open-bath and Closed-top Steam Kettles. 

The above kettles being adapted to both fruits and 
vegetables alike, the remarks under " Processes " for 
fruit will apply here. However, the following vegeta- 
bles : asparagus, corn, lima beans, peas, string beans, 
okra and succotash, require closed-top steam kettles, 
unless chloride of calcium is used in which case the 
required degree of heat can be obtained with open-bath 
kettles. But we do not advise the use of calcium, and 
where the above vegetables are packed closed-top process 
should be employed in all cases. 

ASPARAGUS. 

" Standard : " Cans to be full, asparagus to be young 
and tender, liquor clear. 
Exhaust cans 10 minutes at 212°. 
Closed-top : allow 30 minutes process at 240°. 

BEANS, STRING. 

" Standard : " Cans full, beans young and tender, care- 
fully strung, packed during growing season, liquor 
clear. 
Exhaust cans 10 minutes at 212°. 
Closed-top : allow 40 minutes process at 240°. 



VEGETABLES. 85 



BEANS, LIMA. 



" Standard : " Cans full of green beans, liquor clear. 
Exhaust cans 10 minutes at 212°. 
Closed-top : allow 35 minutes process at 240°. 

CORN. 

" Standard : " Sweet corn only to be used, cut from the 
cob while young and tender, cans to cut out full of 
corn, liquor clear. 

Exhaust cans 10 minutes at 212°. 

Closed-top : allow 40 minutes process at 240°. 

OKRA. 

" Standard : " Cans to be full, okra to be young and ten- 
der, liquor clear. 
Exhaust cans 10 minutes at 212°. 
Closed-top : allow 25 minutes process at 240°. 

OKRA AND TOMATOES. 

"Standard : " Okra to be young and tender, and cut up. 
Tomatoes to be of good ripe fruit. 
Exhaust cans 10 minutes at 212°. 
Open-bath : allow 35 minutes process at 212°. 
Closed top : allow 15 minutes process at 240°. 

PEAS. 

u Standard : " Cans to be full of young and tender peas, 
free from yellow or black eyes, clear liquor. 



86 VEGETABLES. 

Exhaust cans 10 minutes at 212°. 

Closed-top : allow 20 miuutes process at 240° on 

Early Junes. 
Closed-top : allow 25 minutes process at 240° on 

Marrowfats. 

PUMPKIN. 

" Standard : " Cans to be as solid packed as possible, free 
from lumps and of good color. 
Exhaust cans 10 minutes at 212°. 
Open-bath : allow 40 minutes process at 212°. 
Closed-top : allow 15 minutes process at 240°. 

SQUASH. 

" Standard : " Cans to be full, squash young and tender, 
chopped and mashed. 
Exhaust cans 10 minutes at 212°. 
Open-bath : allow 40 minutes process at 212°. 
Closed-top : allow 15 minutes process at 240°. 

SUCCOTASH. 

" Standard : " Cans to be full of green corn and beans, § 
of former and J of latter, clear liquor. 
Exhaust cans 10 minutes at 212°. 
Closed-top : allow 40 minutes process at 240°. 

SWEET POTATOES. 

" Standard : " Cans to be full, dry packed, cooked in 
exhaust kettle till three-fourths done, then peeled, 
halved and quartered. 



VEGETABLES. 87 

Exhaust cans 5 minutes at 212°. 
Open-bath: allow 15 minutes process at 212°. 
- Closed-top : allow 5 minutes process at 240°. 

TOMATOES. 

" Standard : " Cans to be reasonably solid, of good ripe 
fruit, cold packed. 
Exhaust cans 10 minutes at 212°. 
Open-bath: allow 30 minutes process at 212° for 3-ft>. 
Open-bath: allow 22 minutes process at 212° for 2-Ib. 
Closed-top: allow 10 minutes process at 240° for 3-flb. 
Closed-top: allow 8 minutes process at 240° for 2-flb. 



FISH. 



a) 

General Remarks ; Varieties best adapted to Can- 
ning Purposes; Fish Culture; Prices paid by 
Packers, and Location of Fishing Grounds. 

Some idea may be formed of the enormous magnitude 
of the fish industry when statistics show that in 1881 
nearly 200,000 tons of fish came into the London mar- 
ket, and that this supply is rapidly increasing. Most of 
these were taken in the North Sea which is probably the 
most productive fishing grounds in the world. Then 
come the herring and cod fisheries off the coast of Lab- 
rador and New England, the sardine fisheries off the 
coast of Brittany, the lobster fisheries of Maine and 
Canada, the oyster beds of the Chesapeake, the salmon 
fisheries of the Pacific coast. All the various branches 
of this great industry employ thousands of vessels, tens 
of thousands of men and millions of money, and furnish 
food to the population of almost the entire globe. There 
88 






FISH. 89 

are very few people whose diet does not consist largely 
of fish. Any one who has visited the Fulton Fish 
Market in New York has some conception of what an 
important factor is fish in the food supply of our great 
cities. When we reflect that the waters from pole to pole 
are teeming with countless billions of fish, fed and reared 
on the bounties of the deep and only waiting to be 
caught and brought to the consumer, we may with rea- 
son praise the generosity of Old Ocean. No other part 
of the globe offers such a bountiful supply of cheap, 
wholesome food to the millions of inhabitants. 

As far as the fear of deep-sea fish, such as herring and 
cod, being killed out, is concerned, we believe there is 
little reason for it. From time immemorial it has been 
a custom to circulate periodic gloomy reports of the 
rapid decimation of certain fish, coupled with prophecies 
that in a few years they would be extinct. These proph- 
ecies have never proved true ; but, on the contrary, the 
supply has almost always continued to increase, which 
may have been partly due to improved methods of 
catching. The number of fish taken from the seas by 
man must be insignificant as compared with that which 
is killed in other ways; for, a female herring, for in- 
stance, lays 25,000 eggs and at this rate the millions of 
herrings in the sea would soon multiply to such an 
extent that the waters could not hold them. Further, 
the female cod yields about 5,000,000 ! At this rate how 
long would the ocean give sufficient breathing and feed- 
ing room for its fish? The case is different with the help- 
less oyster, which is completely at the mercy of men who 
know no mercy ; the salmon and other fish whose breed- 



90 FISH. 

ing and feeding grounds are limited to certain localities 
of small area and usually in shallow water. Of these we 
shall speak later. Referring the reader for detailed infor- 
mation on the many varieties of fish, their localities, hab- 
its, culture, etc., to any of the many books on the subject, 
we will take up in order the few kinds that are canned. 

CLAMS. 

There are two kinds of clams commonly used for food 
in this country: the large clam and the little neck clam. 
The former is chopped up and stewed or made into 
chowder ; the latter is either baked or eaten raw. This 
shell fish, though plentiful along the coasts of England, 
Norway and other parts of Europe is not used there for 
food, and may be considered as distinctly an American 
dish. It is found in large numbers buried in the mud 
along the shores of our salt waters. .It is canned either 
in the form of chowder or after the manner of oysters as 
given below, except that it requires a longer process. 
The process given will answer for either form. 

Packed in l-flb., 2-Eb. and 3-Ib. cans. 

Note. — We advise the use of closed-top steam kettles for process- 
ing all kinds of fish. 

CRABS. 

The common salt water crab abounds in all of our salt 
waters and is too well known to need description. It is 
usually caught in comparatively shallow water, not far 
from shore, by means of a seine, or a dip-net and a line 
baited with fresh fish or fresh meat, though the salt article 
is sometimes used but with less success. The crab which 



FISH. 91 

resembles the lobster in so many respects differs from it 
very distinctly in its choice of food, for while the former 
detests tainted meat or fish the latter prefers it to the 
fresh sound article. The canning of crabs is a compara- 
tively new thing, and the business is quite extensively 
carried on in some of the towns along the Eastern Shore 
of the Chesapeake Bay. 

In preparing crabs for the can they are first boiled in 
a large caldron till about three-fourths cooked. The 
meat is then removed from the shells, cracker crumbs 
added to it, and it is then packed solid, without liquor, 
in the cans which are then wiped, capped and exhausted, 
tipped and processed. 

Packed in 1-fib. and 2-ft>. cans; 4 dozen of the former 
and 2 dozen of the latter are put in a case. Empty shells 
at the rate of 4 for each pound of crab, accompany each 
case, and when the cans are opened the crab is put into 
these shells, seasoned and baked in the usual way. 

LOBSTERS. 

The lobster, ranks with the oyster in point of impor- 
tance as a food-fish, either in the fresh state or in the 
canned form, and they are both alike threatened with 
destruction by greedy fishermen on the one side and 
negligent legislation on the other. There are about 
2,500,000 cans of lobster annually eaten in the United 
States and of these not more than 15 or 20 per cent are 
put up in Maine, where alone they are packed in the 
Union, the rest are _ imported mostly from Canada. 
Twenty-five years ago lobsters, of what we now consider 



92 FISH. 

an enormous size, were plentiful from New Jersey to 
Rhode Island but they are now practically extinct along 
these shores and are found in significant numbers only in 
Maine. Even there they will be exterminated unless bet- 
ter and enforced laws are enacted for their protection. 
We are glad to see that some of the New Englanders 
are beginning to open their eyes and to devise measures 
for checking the indiscriminate slaughter of this excel- 
lent shell-fish and protecting the few that remain. By 
all means have a good long close season and let it be 
strictly enforced. We can doubtless take profitable les- 
sons from the Provinces on this subject. We are glad 
to learn that our countrymen on the Pacific coast are 
taking active steps toward propagating the lobster there. 
We see no reason why it should not thrive there and we 
wish the promoters of this enterprise every success. Why 
not re-stock the Ehode Island and New Jersey waters, 
and protect by stringent laws ? Experience has shown 
that these waters are particularly well suited to the pur- 
pose. 

The British Isles, once so bountifully supplied with 
lobsters by her own waters, are now largely dependent 
for their supply upon Norway which comes next to the 
Canadian Provinces in the importance of her lobster 
fisheries. 

The value of the lobster as a nutritive food is main- 
tained by the best medical authorities. 

For canning they are three-fourths cooked in the same 
manner as crabs ; the meat is then carefully removed 
from the shells and packed solid in the cans, which are 
then filled with brine containing 3 per cent, salt, wiped, 



FISH. 93 

capped, exhausted, tipped and processed. Packed in 
1-flb. cans, 4 doz. to a case, and 2-ft>. cans, 2 doz. to a case. 

OYSTERS. 

In 1800 a million oysters were taken off the British 
coasts, and the catch increased till the high figure of 
72,000,000 was reached in a single season, since which 
time the catch has decreased until now but few oysters 
are caught there. 

The same scarcity is, or has been till lately, true of 
almost every European country on the coast of which 
the oyster is found. What is the cause of this state of 
affairs ? Over dredging has undoubtedly been one prime 
cause, yet those who believe that a " close time " would 
rectify this matter are confronted by the best authorities 
who say that it is ridiculous to protect the oyster fisheries 
during 4 months of the year and allow the dredgers to 
denude them during the remaining eight. 

The fact is there are other forces at work in nature 
itself rendering the rapid multiplication of this bivalve 
a somewhat doubtful problem. The oyster has an ex- 
tremely delicate constitution ; extremes of either heat or 
cold are fatal to it and particularly so to its " spat." It 
is supposed that out of one or two millions of progeny 
produced by the oyster not more than a half-dozen ever 
reach maturity. It is not known just how long the 
" larva " oyster remains in its free and active condition, 
but there is very great reason to believe that it is at least 
several days, so that detached from the parent it might 
be carried 70 or 80 miles from the place of its birth before 



94 FISH. 

passing into its next condition. The young oyster grows 
to about 3 inches across by the end of its third year and 
is then considered very edible, but it is better to leave 
it a year longer. It will live for about 20 years. An 
important point is the condition of existence in its natural 
state. In the first place, it is dependent upon a certain 
degree of salinity of water, and it is doubted that they 
breed or do well unless the water contains 3 per cent, or 
more of salt. In the second place, it is extremely sensi- 
tive to heat and cold and in shallow water large numbers 
perish from these two causes. 

Oysters are still taken in small quantities along the 
English coasts, but France has made the most progress 
in their culture and has been amply repaid for, instead of 
the gloomy outlook of a few years since, the industry is 
prosperous and promising. France with her present 
laws and systematic cultivation need not fear the extinc- 
tion of this wholesome fish. 

The Seaboard of Virginia, North Carolina, South 
Carolina and Georgia were once famed for their supplies, 
— Virginia alone having an area of 2,000,000 acres 
covered with them. Long Island, with her 115 miles of 
oyster coast and numerous smaller beds, is slowly but 
surely being denuded of her supply. 

With reference to the exhaustion of oyster beds Prof. 
G. Brown Goode says that in the case of fixed animals, 
like the sponge, the mussel, the clam and the oyster, the 
colonies or beds may be exterminated exactly as a forest 
may be cut down. He mentions the oyster beds of 
Pocomoke Sound, Maryland, which have been choked 
and virtually destroyed by the rubbish raked over them, 



FISH. 95 

and the destruction of the ledges suitable for the recep- 
tion of the young spat by careless dredgers. He further 
says that the preservation of the oyster beds is a uiatter 
of vital importance to the United States, for oyster 
fishing unsupported by oyster culture will soon deprive 
thousands of men of employment and millions of people 
of a cheap and favorite food. He adds that the present 
unregulated methods will probably prevail till the dredg- 
ing of the natural beds ceases to be remunerative, when 
the oyster industry will be transferred from the improvi- 
dent fisherman to the care-taking oyster culturist. 

Already steps are being taken looking to the cultiva- 
tion of the oyster in New York waters. " The bottom 
of Long Island Sound is being laid off into townships, 
sections, quarter sections and lots, and the land sold by 
auction. The scheme is not a real estate speculation 
however. It is a bona fide sale of perpetual franchises 
of submerged lands, suitable to the cultivation of oys- 
ters. The survey and sale of lands is conducted by the 
Fish Commissioners of the State of New York, under 
authority vested in them by an act of the legislature 
passed last year. This law applies to all of the lands 
under the waters of the State suitable for shell-fish cul- 
ture, but is of the most importance in reference to the 
lands under Long Island Sound, Staten Island Sound 
and Princess Bay. Most of the lands are in the neigh- 
borhood of the old natural growth oyster beds. These 
beds are free to all, but as they contain only an inferior 
quality and are not extensive enough to supply the 
demand, artificial beds are necessary. Twenty-five years 
ago, the oyster supply came almost entirely from the 



96 pish. 

natural beds. Owing to reckless and excessive tonging 
and dredging of the beds, and to the pollution of the 
waters by the establishment of oil refineries and factories 
in their vicinity, these beds have deteriorated and in 
many cases entirely disappeared. The importance of the 
industry is shown by the fact that upward of 7,000 men 
are engaged in the business in New York State, and that 
a capital of over $6,000,000 is represented. The condi- 
tion of the industry before the matter was taken in hand 
by the commissioners was getting to be hopelessly in- 
volved. Under the new system the State Fish Commis- 
sioners are authorized to survey all lands suitable for 
shell-fish culture and to sell perpetual franchises for 
plots not exceeding 500 acres in extent to any one appli- 
cant. A charge of $1 per acre is made for unoccupied 
lands ; and if there is more than one applicant the plot 
is put up at auction and sold to the highest bidder. If 
the land is already occupied and cultivated in good faith 
the plot is sold to the occupant at the nominal rate of 
10c per acre to pay for the "cost of surveying and map- 
ping. The land under water is laid out in townships 
1,000 acres, quarter section of 250 acres, and 100 acre 
lots." If Maryland had such a provision for the culti- 
vation and protection of the oyster what might we not 
expect of the Chesapeake Bay with its 6,000 square miles 
of suitable area ? But with the present foolish laws it is 
a matter of a few years at most when the oyster industry 
of the Chesapeake Bay will be a thing of the past. This 
industry, as at present conducted, instead of being a 
blessing to the state is a positive loss, as the Governor in 
his last message stated that the State oyster navy entailed 



FISH. 97 

from $2,000 to $3,000 expenses over and above what 
was derived from licenses. Whereas, if it were properly 
conducted it would give employment to the oysterman 
the entire year instead of only a few months as it does now. 
Both the shipping of raw oysters and the canning indus- 
try, which is already moving away from us on account 
of scarcity and high prices, are jeopardized. Prices 
have advanced while the oysters have deteriorated both 
in size and quality, for they are caught so fast that they 
cannot mature. If oyster grounds were leased in Mary- 
land the State would derive a great pecuniary advantage 
and at the same time arrest the wholesale destruction of 
the beds. 

The writer has made a careful survey of the oyster 
grounds of the South and finds the industry rapidly 
developing but greatly in need of proper legislation, 
although the States are beginning to see the need and 
importance of such legislation and to give it their con- 
sideration. Virginia and North Carolina are rigidly en- 
forcing their Oyster Laws, and Georgia has taken steps 
toward protecting her beds and those who cultivate them. 
Still there are certain restrictions yet to be placed. Dr. 
Oemler of Wilmington Island, Ga., who cultivates the 
oyster to quite an extent, wisely conceived the importance 
of the industry, and the present law is due to him in a very 
great measure. South Carolina has also taken measures 
for furthering the interests of her oyster industry. The 
fact is, this great industry is moving South as is attested 
by the thousands of barrels of oysters received from that 
section in the New York, Eastern and Western markets. 
The canning branch of the business is also drifting to the 



98 FISH. 

coasts of the South Atlantic and Gulf States, and many 
large factories are located along the coasts of North Car- 
olina, Florida, Alabama and Mississippi. It has been 
said by Northern oystermen that the Southern oyster 
could not compare with the New York or Chesapeake 
oyster, but we have eaten both and can truthfully say 
that we have found oysters in some sections of the South 
fully equal to the Northern article. In some sections of 
the South, however, they are not so good : for example, 
at Pensacola, Fla., though plentiful, they do not open 
up well, are rather salt, without flavor, and have a dark 
look and black gills. 

For the benefit of those of our canners who are seek- 
ing openings South, we give below a few hints as to the 
location of her beds. It would be well to look carefully 
into the laws of each State before making final locations. 
Due consideration is here allowed for convenient trans- 
portation as this is a most important item to be consid- 
ered by both packers and shippers of oysters. Norfolk, 
Va., though having a large oyster industry, is so well 
known and so conveniently situated with reference to 
the Eastern and Northern markets that the raw material 
commands a good price, and we think therefore that 
those looking for factory locations will find further 
South places that are better suited for purchasing raw 
stock. For instance : Elizabeth City, Washington, New 
Berne, Morehead City, Federal Point at the mouth of 
Cape Fear River, all of which are in North Carolina 
and afford excellent shipping facilities. For South 
Carolina we would recommend a location at Georgetown 
which affords good facilities both for securing raw stock 



FISH. 99 

and for shipping ; also Winyah Bay, which is a natural 
oyster ground and conveniently located; Port Koyal 
would be an excellent location, with good facilities, were 
it not for the scarcity of labor which finds employment 
in the great phosphate and fertilizer works located here 
and at Beaufort. For Georgia, we would recommend a 
location at Savannah, or better still, Tybee Island which 
has good shipping facilities and would save the trip up 
Savannah River. We found better oysters here than at 
any of the other places we visited ; it seems to be the 
natural feeding grounds. We never tasted better bivalves 
than those taken from Daufuskie, or Calabouge Sound ; 
the latter beds seemed to have been untouched, judging 
from the quantities our tongs brought up. This Sound 
is well adapted to dredging. It is near Tybee that oys- 
ters are being cultivated ; a stock company, with ample 
capital, has been formed, under the laws of Georgia. 
Daufuskie and Calabouge Sound are in South Carolina, 
just at the mouth of the Savannah River, and conces- 
sions may be had from the State for the privilege of 
fishing there. 

Other places around Savannah offer excellent locations 
except that the shipping facilities are not so good. The 
leading shipping points are Thunderbolt, Isle of Hope, 
and Cedar Hammock ; the latter has oysters of fine 
quality but in limited quantities. For other locations 
in Georgia we would recommend St. Simon's and Bruns- 
wick, for these places have fine shipping facilities, and a 
territory so large that the supply is practically inexhaust- 
ible if the proper methods of protection are used. Here 



100 FISH. 

we also find a company engaged in the cultivation of the 
oyster, the Brunswick Oyster Cultivation and Packing Co. 
For Florida : Fernandina is a good location, for the 
oysters are plentiful, the territory large, and the shipping 
facilities particularly good; then conies Daytona, or 
New Smyrna at the mouth of Mosquito Inlet, where we 
find the same conditions existing as in the Chesapeake 
Bay, being especially adapted to the growing of the 
oyster. There is a good supply at the inlet of the Indian 
River but they are not so good, being very like those of 
Pensacola. Still further South along the coast to Miami 
we find a plentiful supply, but lack of good transporta- 
tion facilities puts them out of reach of the markets of 
the country. In time, however, this will be a great place 
for this industry for there is a plentiful supply of the 
raw stock and everything is suited for growing. At 
Key West a few oysters are taken but the business does 
not amount to much. Along the Gulf coast they are 
very abundant and are taken in large quantities, but new 
and apparently inexhaustible beds are constantly being 
discovered. This section would be a veritable gold mine 
if it were not so remote from the great markets. From 
Key West to Punta Rassa there is every evidence of 
great quantities of oysters ; from Punta Rassa to Cedar 
Keys the industry is carried on to a greater extent ; and 
we had the pleasure of eating some very fine specimens 
of this succulent bivalve along the coast adjacent to the 
Manatee, Crystal and Swaunnee Rivers. Transportation 
lines are opening up this country, but at present Cedar 
Keys is the shipping point. From Cedar Keys to 
Mobile Bay oysters are found in the greatest abundance, 



FISH. 101 

and we recommend the following places for locations ; 
St. Mark's, Appalachicola, and a place near Mobile, — 
the latter place having superior shipping facilities and is 
giving due consideration to this growing industry and 
already an immense business is being done here. The 
above localities are possessed of natural grounds for the 
growing of the oyster, but let those interested take 
warning from the example of the Northern oyster beds, 
and not carry their catching to such an extent as to 
exhaust this great wealth. California realizes the im- 
portance of this great industry, but here the oyster does 
not seem to thrive, and an immense quantity of the 
canned product finds its way to her coast. Millions of 
seed oysters have been transplanted there from the East, 
but with little success. Here we would call the attention 
of Maryland legislators to the manner in which they 
allow the Chesapeake beds to be destroyed by the hun- 
dreds of vessels engaged in the traffic of transplanting 
seed oysters to the Delaware and Long Island beds. How 
can our legislators expect oysters to multiply, or even to 
remain at what they are, in our waters, under such con- 
ditions ? But possibly they do not think anything about 
it. Maryland affords a most excellent illustration of 
what foolish legislation, or perhaps we might say no 
legislation at all, can do toward crushing the life out of 
an important industry. Year after year the innocent 
oyster makes its appearance before the august assembly 
of Solons and pleads for a little longer lease on its native 
haunts, but is sent away without any definite answer. 
The subject is most prolific in discussion and suggestions 
and most barren in conclusions. Some hint that it is 



102 FISH. 

not to the interest of some of our legislators to settle the 
oyster question, and that this periodic wrangling over 
the toothsome bivalves is analogous to the wrangling of 
a lot of lawyers over a case whose fat fees cease as soon 
as it is settled. If they are not careful the goose that 
lays the golden egg will die through neglect, — it would 
be policy to administer to its necessities at least to the 
extent of keeping it alive. 

For oyster canning, the factory should be located as 
near as possible to the oyster grounds and where ample 
transportation facilities are to be had. It should also be 
as near as possible to the water which should be of suf- 
ficient depth for boats to come up and unload at all tides, 
and a wharf is almost indispensable. Steaming boxes are 
necessary. The oysters are unloaded from the " sloop " 
immediately into oyster cars made of strap-iron, 2J feet 
wide by 6 feet long, and deep enough to hold about 5 
bushels. These cars are mounted on wheels and run on 
tracks leading from the steaming box out to the edge of 
the wharf, so that the oyster can be run directly into the 
steaming box which is air-tight. The steam is then 
turned on, and in a few minutes the oysters open their 
shells, the cars are then run out on side tracks to the shuck- 
ers who immediately shuck them at 20 cents per gallon. 

After the oysters have been shucked the liquor is 
drained off and they are rinsed in cold water and filled 
into the cans in the following quantities : 

No. 1 cans, 6 oz., Standard. 
No. 2 cans, 12 oz., Standard. 
No. 1 cans, 5 oz., Standard. 



FISH. 103 

No. 2 cans, 10 oz., Standard. 

No. 1 cans, 4 oz. 

No. 2 cans, 8 oz. 

No. 1 cans, 1J oz., Light weights. 

No. 2 cans, 3 oz., Light weights. 

A very good way for steaming oysters is to have the 
cars built close, or long boxes may be constructed as tight 
as possible ; then have a pipe leading from the boiler to 
the place where the oysters are unloaded and here con- 
nect it with the cars or boxes, turn on steam— and your 
oysters are ready for the shuckers in a few minutes. 
This method saves the expense of the usual steaming 
box, which is considerable. 

After the cans have received their proper weights of 
oysters they are filled with a briue containing 3 per cent, 
of salt. ( It is a well known fact that oysters will not keep 
in their own liquor.) The cans are then wiped, capped, 
exhausted, tipped and processed. 

Packers pay for common steam " Cove " oysters 50 
cents to 55 cents per bushel ; for best steam stock, 60 
cents to 65 cents per bushel. One bushel of the former 
will turn but about 45 ounces of meat ; the latter, about 
52 ounces. 

SALMON. 

The canning of salmon is the most important of the 
fish-canning industries, and is at present confined almost 
exclusively to Southeastern Alaska. But few persons 
outside of those engaged in it have any conception of its 
vastness. It would be idle guesswork for us to attempt 
to say whether these fish are inexhaustible but it is cer- 



104 FISH. 

tain that up to this time it looks as though they were. 
However, we remember when they were in the same 
immense quantities in the McCloud and Sacramento 
Rivers of California ; but alas, the fishermen there were 
like the oystermen of the Chesapeake and now, as a 
result of their war of extermination, but few salmon are 
taken in these rivers. In the Columbia River, so 
famous for its salmon, where vast numbers were caught 
but a few years since, they are getting so scarce that at 
the present rate of decrease they would soon become 
extinct. But happily the U. S. Government has begun 
to appreciate the importance of the industry and to take 
measures for propagating by establishing hatcheries on 
the Columbia River and in other sections. 

This wise course has been adopted none too soon, for at 
the present rate of extermination it would be but a few 
years, at most, when this great fish would be a luxury to 
be eaten by the rich alone, if indeed it did not disappear 
altogether from our waters. 

Alaska is now the great salmon fishing and canning 
ground, and it remains to be seen how long this fine fish 
can survive the ruthless war in that region. Canneries 
exist here in great numbers and their daily output dur- 
ing the season amounts to millions of cans. One con- 
cern alone, recently incorporated in Chicago for operat- 
ing factories in Alaska, has invested $1,000,000 in the 
business. The variety canned for commercial purposes 
is the silver salmon, about 10 cents apiece being paid for 
them. The fishing is done largely by natives who are 
furnished with nets for the purpose. 



FISH. 105 

San Francisco is the great salmon market and controls 
fully two-thirds of the output of the Alaska canning 
establishments. The product is consumed mostly in 
this country, but we also export large quantities, princi- 
pally to England. 

We proceed to describe the method of preparing salmon 
for the can, and the same method applies to the red snap- 
per, sea trout and all similar fish. First remove scales 
and entrails and cut off the heads, then wash carefully 
in clear warm water, net and lower into process tank till 
about' three-fourths cooked; then, without removing 
bones, pack solid in cans, which are then filled with a brine 
containing 3 per cent, salt, wiped, capped, exhausted, 
tipped and processed. Some fish are put up with mus- 
tard, some with tomatoes, some with oil ; indeed w r e may 
say that fish may be packed any way to suit the taste, the 
processing being the consideration that concerns the keep- 
ing qualities. Size of cans used are mostly l-ft>. and 
2-lb., sometimes 3-ft). 

SARDINES. 

The sardines that are packed in this country are not 
true sardines but young herrings. These herring-sardine 
factories are confined to Maine, where there are between 
40 and 50, with an annual output of about 90,000,000 
boxes. These little fish, though put up in cotton-seed 
oil instead of olive oil, are evidently liked here for they 
have almost entirely supplanted the French sardines very 
few of which are now imported. This is doubtless partly 
due to the cheapness of the American article as compared 
with the French. We are inclined to think that the fine 



106 FISH. 

flavor of the latter is due as much to the care taken in 
their preparation and the use of pure olive oil as to any 
inherent property of the fish itself, which should be care- 
fully cleaned and packed as soou as possible after being 
taken from the water. 

France undoubtedly furnishes the finest sardines in the 
market, and she has long had undisputed control of the 
sardine industry. But the French Government takes a 
lively interest in her fishermen and assists them in many 
ways. There are engaged in her sardine industry over 
4,000 vessels and 20,000 fishermen. But her canned 
product trade has fallen off somewhat of late, partly 
from the substitution of the American article and partly 
from the rivalry of Portugal where the genuine sardines 
are plentiful and numerous factories have been estab- 
lished. The silly custom of Maine packers putting 
French labels on their boxes has done the American 
industry much harm, and the sooner they quit it the 
better. 

The method of preparing herring-sardines for the can, 
or rather box, in this country differs from that employed 
by the French and Portuguese for true sardines. With 
us, the young herrings are taken from the large nets in 
scoop-nets and thrown en masse into boats, then carried 
ashore and piled up on long tables. Their heads are 
first cut off, entrails removed, after which they are rinsed 
in warm water and then placed on gridirons or u flakes " 
over a hot fire and broiled till about half cooked. This 
work is done almost exclusively by small children. The 
fish are taken from the " flakes " and packed in flat rec- 
tangular tin boxes, with rounded corners, each box hold- 



FISH. 107 

ing from 8 to 10 fish, according to size. The boxes are 
then filled with hot cotton-seed oil, or sometimes mustard, 
wiped, capped and processed. These boxes cost, to pack, 
from 5 to 8* cents each and are put up in cases of one 
hundred boxes each. 

The foreigners differ from us in the following points : 
The sardines when taken from the nets are carefully 
placed in layers in baskets and thus conveyed to the 
factory. In fine weather they are dried in the sun, at 
other times, artificially. After drying they are about 
half cooked in olive oil which is then drained off, and 
the fish packed in tins which are then filled with hot olive 
oil, wiped, capped and processed. The French have their 
sardines packed in the tins within 24 hours from the time 
they are taken from the water. Sardines being packed 
while hot, in small tins, need no exhaust. 

SNAPPER (RED). 

This fish is one of the finest in Southern waters, and is 
rarely ever taken in Northern latitudes. Fine snapper 
banks are located off Fernandina, Fla., to a point south to 
Bay Biscayne on the South Atlantic, but the great banks 
are situated directly off Cape Canaveral. These fish are 
also caught on the Gulf coast in large numbers, Pensa- 
cola being a shipping point for them, and hundreds are 
engaged in catching them. The fishing on the Atlantic 
banks is mostly conducted by Northern fishermen, each 
vessel taking along about 10 tons of ice for preserving 
their catches amounting to several thousand fish which 
are caught in about two days, taken to Savannah and 
shipped by steamer to the New York market. 



108 FISH. 

The small snapper retails at from 15 cents to 30 cents 
per ft)., the large ones from 10 cents to 20 cents per ft). 
This fish is well adapted to canning, and we think a supe- 
rior article to the salmon, bat the canning factories would 
have to be located at points near the fishing grounds 
where the fish can be bought for one cent per ft), deliv- 
ered. New Smyrna or Appalachicola, Fla., would be an 
excellent location. Prepared and packed like salmon, 
except that the bones are removed. 

TROUT (SEA). 

The sea trout is taken at various points along the 
Atlantic coast from Massachusetts south to Key West, 
Fla., and considerable numbers are caught on the Gidf 
coast also. The mode of catching is generally with nets. 
As this fish frequents the shores and goes in large schools 
they are highly esteemed and make an excellent canning 
fish for which purpose about 3 cents per ft), is paid. 

Prepared and packed like snapper, except that it is 
usually spiced, sometimes packed with tomato sauce. 

TURTLE. 

It is not necessary to say anything in praise of the 
turtle which is considered such a delicacy and commands 
such high prices at all seasons. For canning, the Green 
Turtle is used and is highly prized for making soups. 
It is taken in Southern latitudes, principally along the 
Florida coast from the mouth of the Indian River to 
Key West, Fla. The latter place is largely engaged in 
the catching and shipping of turtle. 

Turtle is canned principally in the form of soup, which 



FISH. 109 

is made as usually served and put while boiling hot in the 
cans which are then wiped, capped, tipped and processed. 
If it is desired to can the meat this is done by simply cook- 
ing about three-fourths ; then packing in the cans, which 
are then wiped, capped, exhausted, tipped and processed. 

Note. — Any kind of soup or fish may be prepared to suit the taste, 
in the form in which they are usually served in the so-called fresh 
state, then canned ; but it is customary to cook them till about three- 
fourths cooked, before they are put in the can, the rest of the cook- 
ing being done by processing. 



(2) 

PROCESSES. 

CLAMS. 

Exhaust cans 10 minutes at 212°. 

Allow for l-Eb. cans a process of 20 minutes at 240°. 

Allow for 2-ib, cans a process of 25 minutes at 240°. 

CRABS. 

Exhaust cans 5 minutes at 212°. 

Allow for l-ftb. cans a process of 10 minutes at 240°. 

Allow for 2-Sb. cans a process of 12 minutes at 240°. 

LOBSTER. 

Exhaust cans 10 minutes at 212°. 

Allow for 1-ib. cans a process of 15 minutes at 240°. 

Allow for 2-Sb. cans a process of 20 minutes at 240°. 



110 FISH. 



OYSTERS. 



Exhaust cans 10 minutes at 212°. 

Allow for No. 1 cans, 6 oz., a process of 16 minutes at 

240°. 
Allow for No. 2 cans, 12 oz., a process of 20 minutes 

at 240°. 
Allow for No. 1 cans, 5 oz., a process of 14 minutes at 

240°. 
Allow for No. 2 cans, 10 oz., a process of 18 minutes 

at 240°. 

SALMON, RED SNAPPER AND SEA TROUT. 

Exhaust cans 10 minutes at 212°. 

Allow for 1-Eb. cans a process of 15 minutes at 240°. 

Allow for 2-Jb. cans a process of 20 minutes at 240°. 

SARDINES. 
Allow boxes a process of 10 minutes at 240°. 

TURTLE AND ALL SOUPS. 

Exhaust cans 5 minutes at 212°. 
Allow 1-ib. cans a process of 10 minutes at 240°. 
Allow 2-ft). cans a process of 12 minutes at 240°. 
Allow r 3-Eb. cans a process of 15 minutes at 240°. 



VI. 

MEATS. 

(i) 

General Remarks. 

The canning of meats is confined chiefly to beef and 
mutton, the former being the most extensive. Besides 
these, poultry and ham are put up ; and potted turkey, 
potted chicken, etc., are gradually growing in favor with 
the people, the trade in these having been developed 
mainly within the last few years. In regard to the fresh 
beef industry of this country it is so enormous that it is 
almost impossible to give definite figures. It has been 
estimated that the present population of the United 
States consume about two billion dollars worth of meats 
per annum, — a very large portion of this is beef. In 
Kansas, Nebraska, Texas, New Mexico, Wyoming, Col- 
orado, Montana and other parts of the West, are 1,600,- 
000 square miles of as fine grazing lands as are to be 
found in the world, over which roam thousands of herds 
of cattle and flocks of sheep, numbering from 100 to 
20,000 head each. Beef and mutton are the staple meats 

111 



112 MEATS. 

of this country and, in fact, the civilized world, and the 
great advantage of the canned article, on account of its 
keeping qualities and convenience of transportation, is at 
once apparent. 

The exports of canned beef for 1889 amounted to 
$4,375,000 — pretty good figures at first sight, but very 
low in reality when we consider the quantity and quality 
of our raw product and the populous countries that are 
dependent, for their meat supply, on others. We believe 
there is an unjust discrimination against American canned 
meat abroad, though a part of the prejudice is doubtless 
caused by such trickery as was shown in the recent bogus 
mutton case exposed in London. 

There is no reason why we should not, with our fac- 
tory and transportation facilities, double or treble our 
exports of canned meats in a short time and we can easily 
do so by using honesty and push. 

Both South America and Australia have immense 
areas of fine grazing lands and during the last ten years 
have done wonders in the quality and quantity of cattle 
and sheep they have raised ; the sheep being particularly 
fine. These countries are already our formidable com- 
petitors in European markets and will be more so when 
they become more fully acquainted with the art of can- 
ning. Hence the double necessity of our putting up first 
class goods and placing them on the market in the right 
way. 

BEEF. 

Beef is prepared for the can in more ways, and the 
canned product is of greater commercial importance, than 



MEATS. 113 

any other meat. First we have the smoked and dried 
beef, commonly called chipped beef on account of the 
form in which it is usually served, which is cut into 
small thin slices and packed solid into the cans, mostly 
1-Ib. Then we have corned beef, which is boiled till 
thoroughly done, to admit of its easy removal from the 
bone, boned and packed as solid as possible in the cans. 
Corned beef is packed in 1-lb. cans, 2 dozen cans to the 
case; 2-ft>., 4-3b. and 6-ftb. cans, 1 dozen to the case; and 
14-lfo. cans, J dozen to the case. Fresh beef is canned in 
either the boiled, roasted or potted form. The former is 
prepared and packed in the same manner as corned beef, 
but a little salt should be added to the water in which it 
is boiled, and it is generally put up in 2-hb. cans, 3 dozen 
to the case. To can roast beef, the beef may be thor- 
oughly roasted in large pieces, boned, seasoned and 
packed in the same manner, and same size can as the 
boiled ; but the best grade of this article is obtained by 
selecting choice cuts, sprinkling well with salt or other 
seasoning, roasting thoroughly and packing whole in flat 
cans. To put up potted beef, the beef should be roasted, 
rather than boiled, as it will thus retain more of its 
natural juices and flavor. After being well cooked it is 
boned and run through a cutter which cuts it up uni- 
formly fine ; it is then highly seasoned with pepper, salt 
and other condiments to suit the taste, and packed solid 
in the cans, usually 10-oz. cans, 2 dozen to the case. 
Beef tongue is canned in either the potted form in the 
same manner as beef, in 10-oz. cans, 2 dozen to the case, 
and 5-oz. cans, 4 dozen to the case; or, whole, in 1 J-ft>., 
2-ft). and 2J-ft). cans, 1 dozen to the case. 
8 



114 MEATS. 



FOWL. 



Chicken, duck, turkey and all kinds of fowl, are put 
up in the potted form by first cooking, then boning, 
grinding up, seasoning and packing solid in 10-oz. cans, 
2 dozen to the case, or 5-oz. cans, 4 dozen to the case. A 
combination of equal parts of chicken and beef tongue, 
potted together, is very popular ; also, turkey and beef 
tongue ; chicken and ham ; turkey and ham. All kinds 
of fowl may be preserved by cooking and canning, either 
whole or boned. Canned boned chicken and turkey, in 
1-ft). tins, are established articles in the market. The 
breast of large fowl, especially turkey or chicken, roasted 
and canned whole is very excellent. Fowl, which is 
intended to be canned without being boned, should be 
cooked thoroughly before going into the can. 

GAME. 

Game of all kinds is potted in the same manner as 
tongue and fowl, as described above. Packed in 10-oz. 
cans, 2 dozen to the case, or 5-oz. cans, 4 dozen to the case. 

HAM. 

Ham is potted, either alone and in the same manner as 
described above for tongue and fowl, or in combination with 
fowl, generally chicken or turkey, or with tongue. Packed 
in 10-oz. cans, 2 dozen to the case, or 5-oz. cans, 4 dozen to 
the case. 

MUTTON. 

Mutton is prepared for the can and packed in the man- 
ner described for fresh beef; it may be roasted or boiled. 



MEATS. 115 

Lamb's tongue is canned whole, after being well cooked. 
Packed in 1-Eb. cans, 2 dozen to the case. 

SUNDRIES. 

Besides the above, pig's feet, spiced or not, tripe, soups 
of all kinds, plum pudding and other delicacies, are pre- 
pared ready to be served, then put into cans varying 
from l-Bb. to 5-Sb. Indeed any kind of food, whether 
fruit, vegetable, fish or meat, or any combination of these 
may be prepared to suit the taste and ready to be served, 
then preserved for years in hermetically sealed tins and 
other vessels, provided the packages are carefully ex- 
hausted, securely sealed or " tipped " and well processed. 



(2) 

PROCESS. 



Note. — We give only one " Process " for meats, which will answer 
for all kinds, varying the time according to the size of the can. The 
time needed in processing is short because the meats are already well 
cooked. 

Exhaust small cans, up to 3-ft>., 10 minutes at 212°. 
Exhaust large cans, up to 6-ft)., 15 minutes at 212°. 
Exhaust 14-fib. cans 20 minutes at 212°. 
Closed-top : for 5-oz. and 10-oz. cans, allow process of 

5 minutes at 240°. 
Closed-top : for 1-ft). and 2-ft>. cans allow process of 

10 minutes at 240°. 



116 MEATS. 

Closed-top : for 3-ft). cans allow process of 15 minutes 

at 240°. 
Closed-top : for 4-ft). cans allow process of 18 minutes 

at 240°. 
Closed-top : for 5-ft). cans allow process of 22 minutes 

at 240°. 
Closed-top : for 14-Ib. cans allow process of 45 minutes 

at 240°. 



VII. 

CAPPING SOLDER, &C.-THE MAR- 
KETS FOR CANNED GOODS. 



CAPPING SOLDER. 

No. 1 is composed of 100 parts lead, 100 parts tin. 

No. 2 is composed of 100 parts lead, 90 parts tin. 

No. 3 is composed of 100 parts lead, 80 parts tin. 

No. 4 is composed of 1 00 parts lead, 70 parts tin. 

No solder containing less than 70 parts tin to 100 
parts lead should be used in capping cans. Solder- 
hemmed caps are now coming into favor, many packers 
using them in preference to the plain caps and solder. 

SOLDERING FLUID. 

Soldering fluid for preparing surfaces to be soldered, 
without the use of resin or similar substance, can be had. 
A barrel of this fluid contains about 50 gallons and will 
cap about 200,000 cans; but it can be bought in any 

117 



118 MARKETS. 

desired quantities, from 1 gallon to 50 gallons, and at 
small cost. A good substitute for the above is easily 
made thus : take a convenient quantity of muriatic acid 
and add to it slowly particles of zinc till bubbles cease to 
to rise, and then add sal-ammoniac at the rate of 6 oz. to 
each gallon of acid. With this acid, however, resin, or 
something similar, must be used in soldering. 

CASES. 

We have already given the number of cans of the 
various sizes that are usually packed in a case, and the 
packer can easily compute the sizes of the cases that he 
needs, if he wishes to make his own cases. If he orders 
them of a box-maker he will simply have to specify in 
the order what size, and how many cans, are to be packed 
in a case. It is generally better to order cans and cases 
from the same party for then the cans can be put into 
the cases and both shipped to better advantage. If, how- 
ever, the cases are ordered without the cans they should 
be ordered in the " shook " or knocked-down form. They 
cost considerably less, delivered, this way, take up less 
room at the canning house and can be easily and quickly 
set up when needed. 

STENCILS. 

Stencils are necessary for branding cases after packing. 
They are made from sheet metal, usually brass, and can 
be had of any design and cost but little. 



MARKETS. 1 1 9 



THE MARKETS FOR CANNED GOODS. 

The great canned goods markets in the United States 
are New York, Chicago, Baltimore, San Francisco, Bos- 
ton and Philadelphia. New York leads, being a gen- 
eral market for goods from all parts of the country ; then 
comes Chicago, the centre of the great meat-packing 
business and also the distributing point for the whole 
West; next comes Baltimore, the centre of the fine vege- 
table, fruit and' oyster canning industry of the East ; then 
San Francisco, that controls two-thirds of the Salmon 
output besides being the point from which the fine 
canned fruits of the Pacific coast are shipped East ; then 
Boston, the centre of the great marine fish-canning indus- 
try and the general market for the New England states ; 
then Philadelphia, as a general market. 

Many others are also markets for canned goods, but 
the above are the recognized centres and distributing 
points. Many large jobbing houses in these places con- 
trol to a very great extent the output of neighboring 
canning factories, while others have their own factories 
or contract with factories to supply them, buying up the 
entire output for future delivery. 

It may often happen that packers who are remote from 
the large markets can dispose of their goods to better 
advantage in the smaller markets nearer home ; this is 
more likely to be the case with those whose output is 
small. For the benefit of those who are thus situated 
we give below a list of good local markets for various 
sections of country. 



120 MARKETS. 

For Virginia we would recommend Richmond. 

For North Carolina we would recommend Wilmington. 

For South Carolina we would recommend Charleston. 

For Georgia we would recommend Atlanta, Augusta 
or Savannah. 

For Florida we would recommend Jacksonville. 

For Alabama we would recommend Mobile, Birming- 
ham or Montgomery. 

For Mississippi we would recommend New Orleans, 
St. Louis or Kansas City. 

For Louisiana we would recommend New Orleans or 
St. Louis. 

For Missouri we would recommend St. Louis or Kan- 
sas City. 

For Texas we would recommend Galveston or St. Louis. 

For Tennessee we would recommend Chattanooga, 
Nashville or Cincinnati. 

For Kentucky we would recommend Louisville or 
Cincinnati. 

For Ohio we would recommend Cincinnati or Cleveland. 

For the Northwest we would recommend St. Paul and 
Milwaukee in addition to Chicago, which is the great 
Canned Goods Market for the whole West, Northwest 
and Pacific Coast. In the above markets packers can 
find commission brokers and jobbers to handle their 
product. In the principal markets brokers are to be 
found who handle canned goods exclusively, and gen- 
erally these are to be recommended as looking out for 
the packer's best interest because they have no interest 
but the packer's, and therefore obtain the very highest 
market prices. 



VIII. 

APPENDIX. 

CANNED GOODS LAW OF MARYLAND. 

Approved by the Governor, April 7, 1886. 

Section 1. Beit enacted by the General Assembly of Maryland, That 
it shall be unlawful in this State for any packer of or dealer in her- 
metically canned or preserved fruits, vegetables or articles of food 
(excepting oysters), to sell such canned or preserved fruits, vegeta- 
bles or other articles of food aforesaid, unless the cans, jars, or vessels 
which contain the same, shall bear the name and address of the per- 
son, firm or corporation, that canned or packed the article, or the 
name of the dealer who purchases the same from the packer or his 
agent, such name and address shall be plainly printed on the label in 
letters not less than three-sixteenths of an inch in height and one- 
eighth of an inch in breadth, together with a brand mark or term, 
indicating clearly the grade or quality of the article contained therein. 

Sec. 2. And be it enacted, That all packers and dealers in " Soaked 
Goods," put up from products dried or cured before canning or seal- 
ing shall in addition to complying with the provisions of section one 
of this Act, cause to be printed plainly diagonally across the face of 
the label in good legible type, one half of an inch in height and 
three-eighths of an inch in width the words "Soaked Goods." 

Sec. 3. And be it enacted, Any person, firm or corporation violating 
any of the provisions of this act shall be deemed guilty of a misde- 

121 



122 APPENDIX. 

meanor and fined not less than fifty dollars nor more than one thou- 
sand dollars to be recovered by indictment in any court in this State 
having criminal jurisdiction, one-half of said fine to be paid to the 
informer and the other half to the State Treasury as other fines are 
paid. 

Sec. 4. This Act shall take effect from November 1, 1886. 



NEW YORK CANNED GOODS BILL. 

Chapter 369. 

AN ACT in relation to canned or preserved food. Passed May 12, 
1885 ; three-fifths being present. The people of the State of New 
York, represented in Senate and Assembly, do enact as follows : 

Section 1. It shall hereafter be unlawful in this state for any 
packer of or dealer in hermetically sealed canned or preserved fruits, 
vegetables or other articles of food to sell or offer such canned or pre- 
served articles for sale, for consumption in this State after January 
1st, eighteen hundred and eighty-six, unless the cans or jars which 
contain the same shall bear the name, address and place of business 
of the person, firm or corporation that canned or packed the article 
so offered, or the name of the wholesale dealer in this State who sells 
or offers the same for sale ; together in all cases with the name of the 
state, county and city, town or village, where the same were packed, 
plainly printed thereon, preceded by the words " Packed at." Such 
name, address and place of business shall be plainly printed on the 
label, together with a mark or term indicating clearly the grade or 
quality of the article contained therein. 

Sec. 2. All packers of and dealers in soaked goods or goods put 
up from products dried or cured before canning shall in addition to 
complying with the provisions of section one of this act, cause to be 
plainly branded on the face of the label in good legible type, one-half 
of an inch in height and three-eighths of an inch in width, the word 
" Soaked." 

Sec. 3. All goods packed prior to the passage of this act, and all 
goods imported or to be imported from foreign countries of foreign 
manufacture are exempted from the provision of this act. 



APPENDIX. 123 

Sec. 4. Any packer or dealer who shall violate any of the pro- 
visions of this act shall be deemed guilty of a misdemeanor, and pun- 
ished by a fine of not more than $50 for each offense in the case of 
retail dealers, and in the case of wholesale dealers and packers by a 
fine of not less than $500 nor more than $1,000 for each offense. The 
terms "packer" and "dealer " as used in this act shall be deemed to 
include any firm or corporation doing business as a dealer in or 
packer of the articles mentioned in this act. It shall be the duty of 
any board of health in this state cognizant of any violation of this 
act to prosecute any person, firm or corporation which it has any 
reason to believe has violated any of the provisions of this act, and 
the court or officer receiving the fine under any conviction under this 
act, after deducting the cost of trial and conviction, shall pay the 
same over to the board of health prosecuting the case. In case such 
offense is not prosecuted by any board of health the fine received 
shall be disposed of in the manner now provided by law. 



SHELL OYSTER MEASURING LAW OF 
MARYLAND. 

Chapter 281. 

AN ACT to repeal chapter four hundred and fifty-six of the acts of 
the General Assembly of Maryland passed at the session of eighteen 
hundred and eighty-six, entitled " An act authorizing the governor 
to appoint general measurers of oysters for the State of Maryland," 
and to re-enact the same with amendments, and to designate the 
licensed measurers of oysters. 

Section 1. Be it enacted by the General Assembly of Maryland, That 
chapter four hundred and fifty-six of the acts passed at the January 
session of eighteen hundred and eighty-six, entitled "An act to repeal 
chapter two hundred and ninety -nine of the acts passed at the session 
of eighteen hundred and eighty-four, entitled ' An act authorizing 
the governor to appoint general measurers of oysters for the State of 
Maryland,' " be and the same is hereby repealed and the following 
enacted in lieu thereof for the better measurement of oysters sold in 
the shell in this State : 



124 APPENDIX. 

Sec. 2. And be it enacted, That the governor at each session of the 
general assembly, shall appoint five persons for the city of Baltimore, 
and one person for each of all the other ports or towns bordering 
upon the Chesapeake Bay and its tributaries, to be known as the gen- 
eral measurers of oysters for the city, town or port for which he shall 
be appointed. Each general measurer of oysters shall give bond to 
the State of Maryland in the sum of three thousand dollars for the 
faithful performance of his duties ; and the general measurer of oys- 
ters shall have the same power and authority over oysters sold in the 
adjacent waters to the port for which he shall have been appointed 
as are hereinafter given to said general measurers over such city, 
town or port for which he is appointed. 

Sec. 3. And be it enacted, That at the beginning of each oyster 
season the five general measurers of oysters for the city of Baltimore 
shall meet in said city and divide it into five oyster districts, to be 
known as the first, second, third, fourth and fifth districts of the city 
of Baltimore, so as to include all the territory where oysters are 
landed from boats or vessels in said city ; and those general measur- 
ers of oysters shall weekly change districts, so that no general meas- 
urer of oysters shall act the second time in any one district until he 
has acted once in every other district. 

Sec. 4. And be it enacted, That it shall be the duty of said general 
measurers of oysters to see that the measurers of oysters shall be 
licensed, as required by law ; that they shall properly measure the 
oysters, and that the law in reference to the measurement of oysters 
be strictly complied with ; and the general measurers of oysters shall 
have the authority at all times to enter all places and all vessels 
where oysters are being measured in the shell, and to inspect all the 
measurements or instruments used in measuring oysters; and if these 
measures are incorrect, the said general measurers of oysters shall 
take possession of the incorrect measures and prosecute in the name 
of the state the party or parties found using said incorrect measures ; 
and the said general measurers of oysters are hereby authorized and 
empowered to arrest all party or parties violating any of the pro- 
visions of the law in reference to the measurement of oysters ; and it 
shall be the duty of the judge of the court of common pleas of the 
city of Baltimore, or the judge of the circuit court of any of the" 
counties of this State, upon petition of any of the general measurers 



APPENDIX. 125 

of oysters alleging that any licensed measurer of oysters has been 
convicted of violating any of the provisions of the law of this State 
in reference to the measurement of oysters, and the production of the 
record or a copy thereof, of the court or justice of the peace where 
such conviction was had, to suppress the license of such licensed 
measurer ; and no license shall be granted him for the remainder of 
the oyster season in which such license was suppressed ; and it shall 
further be the duty of the general measurers of oysters, under oath, 
to return to the governor of the State annually the amount of oysters 
measured in the city, town or port for which he shall be appointed. 

Sec. 5. And be it enacted, That the general measurers of oysters of 
Baltimore city, or a majority of them, are hereby empowered and 
authorized to suspend the right or privilege of any person licensed to 
measure oysters in said city, to so measure oysters under said license ; 
provided, however, that no such right to suspend shall exist unless 
a charge is pending against said licensed measurer for a violation of 
the laws of this State in reference to the measurement of oysters ; 
and if such charge shall be dismissed by a court of competent juris- 
diction such suspension, if exercised by said general measurers of 
oysters, shall end, and the captain or owner of the vessel shall desig- 
nate the measurer or licensed measurer to measure the oysters sold 
out of said vessels. 

Sec. 6. And be it enacted, That the general measurers of oysters 
shall receive a compensation for the faithful performance of their 
duties of ten cents per hundred bushels, to be paid by the seller and 
collected for the general measurers of oysters ; when oysters are sold 
by the cargo or wholesale, by the buyers, and when oysters are sold 
in quantity or retail, by the commission merchant selling such 
oysters ; and any seller who shall refuse to pay such compensation 
and any buyer or commission merchant who shall refuse to collect 
and pay over any such compensation to the said general measurers of 
oysters, as well as all other persons who shall violate any of the pro- 
visions of this act, or interfere with any of the general measurers of 
oysters in the discharge of their duties, upon conviction by any 
justice of the peace of this state, pay a fine of twenty dollars and 
costs ; one-half of said fine to be paid to the informer, and in default 
of which such person or persons fined be confined in jail for a period 
not to exceed twenty days. 



126 APPENDIX. 

Sec. 7. And be it enacted, That all oysters measured in this State 
shall be measured either in a one-half bushel tub, a bushel tub, a 
bushel-and-one-half tub or a three bushel tub ; and all instruments of 
measurements for measuring oysters in the shell shall be an iron cir- 
cular tub with straight sides and straight solid bottom with holes in 
the bottom, if desired, for draining ; such holes to be no larger, how- 
ever than one inch in diameter. A half bushel tub shall have the 
following dimensions, all measurements to be from inside to inside, 
fifteen inches across the top, thirteen inches across the bottom, and 
seventeen inches diagonal from the inside chimb to the top ; a bushel 
tub shall measure sixteen and one-half inches across at the bottom 
from inside to inside twenty-one inches diagonal from the inside 
chimb to the top, eighteen inches across from inside to inside at the 
top ; a bushel-and-one-half tub shall measure nineteen inches across 
the top from inside to inside, eighteen inches across the bottom from 
inside to inside, and twenty-four inches from the inside chimb to the 
top ; a three-bushel tub shall measure twenty -four inches across the 
top from inside to inside at the top, twenty-two inches from inside to 
inside at the bottom, and twenty-nine and twenty-six one hundredths 
inches from the inside chimb to the top ; and and all oysters measured 
in the shell, as required by law, shall be even or struck measure ; and 
any person or persons engaged in the business of buying or selling 
oysters in this State, who shall own or have in his possession any 
instrument of measurement for oysters which differs in size or descrip- 
tion from the measures hereinbefore mentioned, with intent to use the 
same for measuring oysters, shall be guilty of a misdemeanor, and 
punished accordingly by a court of competent jurisdiction ; all tubs 
to be stamped by the proper officer of the locality where such tubs 
are used. 

Sec. 8. And be it enacted, That in addition to the charges herein 
mentioned for compensation to the general measurers of oysters, it 
shall be unlawful for the buyer of any cargo or part of a cargo of 
oysters sold in the shell to exact of or retain from the proceeds of 
said cargo or part of a cargo due the seller, a larger or greater sum or 
amount than one cent per bushel, in which shall be included the 
amount now allowed by law to be paid by the seller to the licensed 
measurer, and any person or persons charging or exacting a larger 
sum shall be subject to a fine of fifty dollars upon conviction before 



APPENDIX. J 27 

any justice of the peace, one-half of said fine to be paid to the 
informer. 

Sec. 9. And be it enacted, That this act shall take effect from the 
date of its passage. 



SHUCKED OYSTER MEASURING LAW OF 
MARYLAND. 

Chapter 303. 

AN ACT, to Fix the Standard of the Measurement of Shucked 
Oysters in All Oyster Houses in the State of Maryland. 

Section 1. Be it enacted by the General Assembly of Maryland, That 
all Shucked Oysters opened at any oyster house in this State, or sold 
or delivered to any proprietors of any such Oyster House, to be 
shipped in any line of transportation to the customers of said pro- 
prietors, shall be shucked by the gallon and not by the can or vessel 
of any other name and designation, and it shall not be lawful for any 
such proprietor to contract with any person to shuck or open oysters 
at any such house, or for the proprietor thereof for the purpose afore- 
said, otherwise than by the gallon. 

Sec. 2. And be it enacted, That the said Oyster Houses, or the 
proprietors thereof, may use the regular Standard Wine Gallon 
Measure, or in consideration of the quantity of water contained in 
Shucked Oysters, the said houses or their proprietors may use a cup, 
which is hereby declared and determined to be an " Oyster Gallon 
Cup," which shall contain nine pints, Wine Measure, and no more ; 
and no other than the Standard Wine Gallon Measure or said " Oyster 
Gallon Cup," shall be used in said houses, or by the proprietors 
thereof, in measuring any oysters .to be shipped therefrom or used in 
the business of said houses, or the proprietor thereof; and said 
" Oyster Gallon Cup " shall be inspected and stamped by the same 
officer in the city of Baltimore or in any of the counties of the State, 
as is now required by law to inspect and stamp the wine gallon meas- 
ure, and the persons neglecting to have the same stamped and inspec- 
ted shall be subject to the same fines and penalties as are now or may 



128 APPENDIX. 

hereafter be prescribed by law, for neglecting to have inspected and 
stamped the wine gallon measure ; and any person using any other 
measure than above prescribed in any oyster house in this State, or 
any proprietor of any of said oyster houses, using any other than the 
above prescribed measures to measure any oysters to be shipped by 
him or used in his business, shall be guilty of a misdemeanor, and on 
conviction thereof before any Justice of the Peace of said county shall 
be fined not less than ten nor more than one hundred dollars in the 
discretion of the Justice, and shall stand committed until fine and 
costs are paid ; one-half of said fine shall be paid to the State of 
Maryland and one half to the informer ; but the person so convicted 
shall have the right of appeal as now provided by law in other 
criminal cases. 

Approved April 7, 1886. 



LIST OF PACKERS OF HERMETICALLY 

SEALED GOODS IN THE UNITED 

STATES. 

Alphabetically arranged according to States and Towns. 



(i.) FRUITS AND VEGETABLES. 



Alabama. 

Batesville, Barbour Canning Co. 
Birmingham, Southern Pickling 

and Manufacturing Co. 
Florence, Florence Canning Co 
Huntsville, Hicks, G. E. 
La Fayette, Oliver, E. M. 
Mentone, Mentone Canning Co. 
Tredegar, Tredegar Canning Co. 
Tuskagee, Motley, J.J. 
Cox and Barrow. 



Arkansas. 



City 



Arkansas City, Arkansas 

Canning Co. 
Boonsboro, Boonsboro C'g Co. 
Clarksville, Clarksville C'g Co. 
Fort Smithy Fort Smith C'g Co. 
Harrison, Harrison Canning Co. 
Judsonia, Judsonia Canning Co. 
Monticello, Drew County C'g Co. 

9 



Ozark, Ozark Canning Co. 
Prairie Grove, Butler & Butler. 
Prairie Grove Canning Co. 
Rodgers, Rodgers Canning Co. 
Russelville, Russelville C'g Co. 
Springdale, Springdale C'g Co. 
Van Buren, Van Buren, C'g Co. 
West Fork, West Fork C'g Co. 

California. 

Banning, Banning Canning Co. 
Benicia, Benicia Packing Co. 

Carquinez Packing Co. 
Chico, Ranco Chico Canning Co. 
Collinsville, Sacramento River 

Canning Co. 
Colton, Colton Canning Co. 

Minor, A. A. 
Eel River, Pacific Coast P'g Co. 
Eureka, Humbolt Packing Co. 
Fresno, Fresno Packing Co. 
Gilroy, Gilroy Packing Co. 

129 



130 



LIST OF PACKERS. 



Healdsburg, Magnolia C'g Co. 

Van Allen Packing Co. 

Windsor Packing Co. 
Los Angeles, German Fruit Co. 

Southern Cal. Packing Co. 
Los Gatos, Los Gatos Packing Co. 
Martenez, Cutting Packing Co. 

Martenez Canning Co. 
Marysville, Marysville C'g Co. 
Napa, Toole, S. M. 
Oakland, Lusk, J., Canning Co. 
Petaluma, Petaluma Canning Co. 
Pomona, Pomona Canning Co. 
Kiverside, King Morse C 'g Co. 

Newberry, J. P., & Co. 

Passadena Canning Co. 
Sacramento, Capitol Packing Co. 
San Francisco, Antiguez C'g Co. 

Banner Packing Co. 

Capital Packing Co. 

Code, Elfelt & Co. 

Coleman, Wm. T. & Co. 

Columbus Packing Co. 

Cutting Packing Co. 

Fisher Packing Co. 

Fontana & Co. 

Golden Gate Packing Co. 

Nicholas Goetjen. 

Hume, G. W. 

King Morse Canning Co. 

Lusk, A., & Co. 

Meade, G. W., & Co. 

Merry, Faull & Co. 

Overland Packing Co. 

Pike, C. W. 

San Jose* Fruit Packing Co. 

Schammel & Co. 

Scotchler & Gibbs. 

Wagenheim, S., & Co. 

Wyland&Co ; 
San Jose, California Packing Co. 

Dawson, J. M., Packing Co. 

Flickinger, J. H. 

Garden City Packing Co. 
San Lorenzo, Lusk, A., C'g Co. 

Golden Gate Packing Co. 

Lusk, A., & Co. 

San Jose Packing Co. 



Santa Clara, Meade, G. W., & Co. 
Santa Cruz, Santa Cruz P'g Co. 
Santa Kosa, Cutting Packing Co. 

Santa Kosa Packing Co. 
South Valejo, The Benicia P'g Co. 
Whittier, Whittier Canning Co. 
Winters, Winters Canning Co. 
Yuba City, Sutter Canning Co. 

Colorado. 

Boulder, Boulder Canning Co. 
Brighton, Brighton Canning Co. 
Canon City, Canon City C'g Co. 
Denver, Butters Canning Co. 
Marquis, Kiiner P'g and Pickling 
Co. _ 
Marquis Canning Co. 
Little, Little Packing Co. 
Longmont, Empson Packing Co. 

Connecticut. 

Deep Kiver, Conn. Valley C'g Co. 

Guilford, Sachem Head C'g Co. 

Middleton, Stiles & Parker Pre- 
serving Co. 

New Haven, Merriam & Son. 
New Haven Preserving Co. 

New London, Pequot Preserving 
Co. 

Trumbull, Trumbull Canning Co. 

Delaware. 

Bridgeville, Clark Canning Co. 
Camden, Stelson, Ellison & Co. 
Clayton, Smith & Carsons. 
Delaware City, Anderson Pre- 
serving Co. 

Beck & Pancoast. 

Campbell & Anderson. 
Dover, J. M. Chambers P'g Co. 

Richardson & Kobbins. 
El lend ale, Jester & Reed. 
Felton, Clifton & Co. 

Jas. T. Farrell. 

G. H. Killen & Co. 



LIST OF PACKERS. 



131 



Fredericka, McNitt Canning Co. 

McNitt & Hydon. 

Reik, H. A., & Co. 

Reynolds & Postells. 

Rodgers, C. P. 

Rodgers, A. C. 
Georgetown, Calhoun & Thorough - 
good. 

Macklin, S. H., & Co. 
Greenwood, Short, J. E., & Co. 
Harrington, Reed, J. C. 
Houston, Counselman, J. B., & Co. 

Houston Canning Co. 

Johnson, G. 
Kenton, Armstrong & Co. 
Laurel, Laurel Canning Co. 

Smith & Co. 
Leipsic, Levin's, S. H., Sons. 
Lincoln, Small & Son. 
Middleton, Arthur, H. L. 

Clayton, Briggs & Co. 

Maxwell, J. B. 

Wells & Harrington. 
Milford, Davis, R. H. 

Harris & Co. 

Jenkins, S. T. 

Thompson & Hill. 
Milton, Reynolds & Co. 
Odessa, Watkins Packing Co. 
Port Penn, Dil worth & Stewart. 
Rising Sun, Farmer's Preserving 

Co. 
Seaford, Stevens, W. H., & Co. 
St. Georges, St. Georges C 'g Co. 
Smyrna, Hoffeckes & Co. 
Wilmington, Harvey & Sisler. 

Franco-American Food Co. 
Wood side, Anderson, T. P. 

Derby, S. H., & Co. 
Wyoming, Cornwell & Co. 

Sullivan, B., & Co. 

Wyoming Canning Co. 

Florida. 

Callahan, Harris, W. S. 
Campville, Campville C'g Co. 
Fernandina, Bell River P'g Co. 



Fort Myers, Fort Myers C'g Co. 
Gainesville, Bowling, Parker. 
Huntington, Henderson, J. A. 
Milton, Milton Canning Co. 
Ocala, Anderson, W. L. 
Oxford, Oxford Canning Co. 
Plant City, Eureka Canning Co. 
Silver Springs, Silver Springs C'g 

Co. 
St. Augustine, St. Augustine C'g 

and Preserving Co. 
Starke, Starke Canning Co. 

Georgia. 

Adairsville, Adairsville C'g Co. 
Augusta, Augusta Canning Co. 
Brunswick, Downing, C, & Co. 
Camilla, Camilla Canning Co. 
Cartersville, Milan, C. M.,& H. M. 
Dal ton, North Georgia C'g Co. 
Eastman, Eastman Canning Co. 
Eatonton, Putnam County C'g Co. 
Forsythe, Forsythe Canning Co. 
Griffin, Griffin Canning Co. 
Jackson, Jackson Canning Co. 
Macon, Macon Canning Co. 

Outler, Harris & Co. 
Marshallville, Marshallville C'g 

Co. 
Montezuma, Montezuma C'g Co. 
Milledgeville, Milledgeville C'g 

Co. 
Ringgold, Ringgold Canning Co. 
Sparta, Brown, A. E. 

Illinois. 

Bloomington, Bloomington C'g Co. 
Bushnell, Bushnell Canning Co. 
Carrollton, Carrollton P'g Co. 
Centralia, Centralia Canning Co. 
Chester, Chester Canning Co. 
Chicago, Booth, A., Packing Co. 

Hately Bros. 

Lawler, C. A. 

National C'g and Preserving 
Co. 



132 



LIST OF PACKERS. 



Chicago, Eeiber Preserving Co. 

Tobey & Booth. 

Weber, C. M., & Co. 

West, J. E. 
Chillicothe, Chillicothe C'g Co. 
Dixon, Fargo, F. N. 
Effingham, Effingham C'g Co. 
Elgin, Elgin Packing Co. 
Elmwood, Elmwood Packing Co. 
Freeport, Freeport Canning Co. 
Gibson City, Gibson City C'g Co. 
Galena, Crummer & Meller. 
Geneva, Alexander, H. B. 
Hoopestown, Hoopestown C'g Co. 

Illinois Canning Co. 
Jersey ville, Smith & Son. 
Kansas, Staff Bros. & Co. 
Lacon, Lacon Canning Co. 
La Moille, La Moille Canning Co. 
Lewiston, College City C'g Co. 

Ranny, Doty & Phelps. 
Normal, Champion, T. E. 
Olney, Olney Canning Co. 
Pan a, Van Der water & Son. 
Paxton, Paxton Canning Co. 
Qnincy, Berry E., & Son. 

Quincy Canning Co. 
Salem, Salem Packing Co. 
Sibley, Sibley Canning Co. 
Sparta, Borders, W. R., & Son. 

Sparta Canning Co. 
Sterling, Rock River Packing Co. 

Sterling Packing Co. 
Sycamore, Sycamore Preserving 

Co. 
Urbana, Urbana Canning Co. 
Virginia, Virginia Packing Co. 

Indiana. 

Columbus, Ruddick, B. S. 
Evansville, Indiana Canning Co. 
Flat Rock, Flat Rock Canning Co. 
Fort Wayne, Angel, C. 
Indianapolis, Adams & Sherman. 

Henry, T. L, & Co. 

Van Camp Packing Co. 
Kokoma, Kokoma Canning Co. 



Madison, Madison Canning Co. 
North Manchester, North Man- 
chester Canning Co. 
Oaktown, Oaktown Canning Co. 
Princeton, Princeton Canning Co. 
Whiteland, Whiteland C'g Co. 

Iowa. 

Astor, Astor Canning Co. 
Atlantic, Atlantic Canning Co. 
Boonesboro, Boone County Pack- 
ing Co. 
Cedar Falls, Cedar Falls C'g Co. 
Council Bluffs, Council Bluffs Can- 
ning Co. 
Davenport, Davenport C'g Co. 
Elgin, Elgin Canning Co. 
Eldora, Alvord & Forker. 
Fairfield, Fairfield Canning Co. 
Gilman, Gilman Canning Co. 

Marshall Canning Co. 
Glenwood, Glenwood Canning Co. 
Indianola, Indianola Canning Co. 
Keokuk, Anderson, F. M. 

Keokuk Canning Co. 
La Mot, La Mot Canning Co. 
Marshalltown, Marshall C'g Co. 

Marshall Preserving Co. 
Muscatine, Muscatine Island Can- 
ning Co. 

Muscatine Royal Canning Co. 
Newton, Newton Canning Co. 
Shenandoah, Shenandoah C'g Co. 
Sioux City, Sioux City C'g Co. 
Vilesca, Vilesca Canning Co. 
Vinton, Vinton Canning Co. 

Watson Canning Co. 
Wapello, Wapello Canning Co. 
Waverly, Waverly Canning Co. 

Kansas. 

Abelene, Long, J. H., & Co. 
Atchison, Sheppard, Jager & Co. 
Belle Plain, Belle Plain P'g Co. 
Birmingham, Birmingham Can- 
ning Co. 



LIST OF PACKERS. 



133 



Burlingame, Van Horn & Son. 

Cornic Grove, Cornic Grove Can- 
ning Co. 

Emporia, Emporia Canning Co. 

Frederick, Frederick Canning Co. 

Garnet, Garnet Canning Co. 

Independence, Independence Can- 
ning Co. 

Iola, Niosho Valley Canning Co. 

Junction City, Junction City Can- 
ning Co. 

Lawrence, Lawrence Canning Co. 

Leavenworth, Globe Canning Co. 

McPherson, McPherson C'g Co. 

Moline, Moline Canning Co. 

Nortonsville, Nortonsville Can- 
ning Co. 

Olathe, Olathe Canning Co. 

Osage, Osage Packing Co. 

Oskaloosa, Oskaloosa Canning Co. 

Oswego, Oswego Packing Co. 

Paola, Paola Canning Co. 

Pleasanton, Pleasanton C'g Co. 

Salina, Salina Canning Co. 

Severy, Severy Canning Co. 

Topeka, Topeka Canning Co. 

Wetmore, Wetmore Canning Co. 

Wichita, Price, Dearing & Co. 

Willis, Willis Canning Co. 

Wyandotte, Anstey, Geo., & Co. 

Kentucky. 

Elizabethtown, Elizabethtown 

Canning Co. 
Henderson, Henderson C'g Co. 
Louisville, Hatley Bros. 
Newport, Challenge Packing Co. 

Louisiana. 

Baton Rouge, Feltus, H. J. 
La Fayette, La Fayette C'g Co. 
New Orleans, Booth, A., P'g Co. 

Dunbar's, G. W., Sons. 

Ruston, North Louisiana C'g Co. 

Shreveport, Shreveport Canning 

& Evaporating Co.* 



Maine. 

Anson, Winslow Packing Co. 
Auburn, New Gloucester P'g Co. 
Belgrade, Taylor, J. C, & Son. 
Berlin, Potter & Wrightington. 
Bethel, Bethel Canning Co. 
Bowdoinham, Bowdoinham Can- 
ning Co. 

Seegars Bros. 
Brooklyn, Brooklyn Canning Co. 

Winslow Packing Co. 
Brunswick, Jordan, F. C. 
Camden, Winslow Packing Co. 
Cape Elizabeth, Mitter, W. B., 
Cherryfield, Cherryfield P'g Co. 

Stewart, A. L. 
Columbia Falls, Columbia Falls 

Packing Co. 
Cumberland Centre, Cumberland 

Packing Co. 
Cumberland Junction, Cumber- 
land Packing Co. 
Deering, Winslow Packing Co. 
Deer Isle, Potter & Wrightington. 
Denmark, Burnham & Morrill. 
Dexter, Moses Bros. 

Moses, C. T. 
Dixfield, Burnham & Morrill. 
Durham, Durham Packing Co. 

Fields, W. H. 
East Hiram, Burnham & Morrill. 

Winslow Packing Co. 
Fairfield, Fairfield Corn C'g Co. 

Winslow Packing Co. 
Farmington, Sandy River P'g Co. 

Titcomb, Hiram. 

Waugh, Cothren & Williams. 

Winslow Packing Co. 
Gardner, Hamilton, J. E. 
Garland, Hamilton, J. E. 
Gillead, Gillead Canning Co. 
Gorham, Branch Canning Co. 

Johnson Canning Co. 

North Branch Canning Co. 

Portland Packing Co. 
Green's Landing, Green's Land- 
ing Packing Co. 



134 



LIST OF PACKERS. 



Green's Landing, Potter & Wright- 
ington. 

Thurlow, Knowlton & Co. 
Hallowell, Hallowell Packing Co. 

Union Packing Co. 
Hope, True, L. P. 
Jonesport, Jonesport Packing Co. 

Potter & Wrightington. 

Stimpson & Parker. 
Knightville, Nutter Bros. 
Leeds, Webb, H. F., & Co. 
Lisbon, Merrill Bros. 
Livermore Centre, Leavitt, L., 

At Son. 
Livermore Falls, Gooding, E. S. 
Machias, Burnham & Morrill. 
Marshfield, Merrill, Chas. A. 
Mechanic Falls, Minot P'g Co. 
Millbridge, Winslow Packing Co. 

Wyman, J. & E. A. 
Minot, Burnham & Morrill. 
North Lubec, Lubec Packing Co. 
North Turner, N'th Turner P'g Co. 
North Wayne, Jenning Bros. 
Ocean ville, Potter & Wrightington. 

Wyman, J., & E. A. 
Paris, Burnham & Morrell. 
Poland, Poland Packing Co. 
Portland, Baxter H. C. 

Burnham & Morrell. 

Jones, J. W. 

Maine Canning Co. 

Mattocks, C. P. 

Portland Canning Co. 

Red Brook Packing Co. 

Shaw, Hammond & Kearney. 

Thompson, Hall & Co. 

Union Packing Co. 

Webb, H. F., & Co. 

Webb, J. B., & Co; 

Winslow Packing Co. 
Raymond, Winslow Packing Co. 
Richmond Corners, Getcell, C. F. 
Rumford, Webb, H. F., & Co. 
Saccarrappa, Knight, Joseph. 
Scarboro, Burnham & Morrill. 
Sebago Lake, Burnham & Morrill. 
South Windham, McClellan, John. 



Stroudwater, Red Brook P'g Co. 
Turner, North Turner P'g Co. 
Wells, Portland Packing Co. 
West Farmington, Weatheren, E. 

R., & Sons. 
White Rock, Wilson, E. M. 
Wilton, Jones Canning Co. 
Winterport, Winterport P'g Co. 
Yarmouth, Yarmouth P'g Co. 

Winchester Packing Co. 
Yarmouth ville, York, O. F., & Co. 

Maryland. 

Aberdeen, Baker, C. W. 

Baker, G. A. 

Baker, J. B. 

Baker & Morgan. 

Bayliss, J. W. 

Bayliss, W. S. 

Bowen, W. H. 

Cole, J. F. 

Courtney & Cole. 

Finney, J. L , & Bro. 

Foard, A. R., & Bro. 

Hunter, C. A. 

Jewens, W. E. 

Kraus, Conrad. 

Michael, J. C, & Son. 

Michael, J. M. 

Osborn, C. B. 

Osborn, L. S. 

Silver, H. Z. 

Wells, Jas., & Son. 
Abingdon, Moulsdale, Thos. 
Baltimore, Aughinbaugh C'g Co. 

Barnes, Hanson P. 

Booth, A., Packing Co. 

Boyer, W. W., & Co. 

Brinkley, J. B., & Sons. 

Farren, J. S., & Co. 

Fleming & Co. 

Freeman & Shaw. 

Gibbs Preserving Co. 

Grecht, W., & Co. 

Griffith, R. C, & Co. 

Hemingway, H. F. . 

Horn, John H. 



LIST OF PACKEKS. 



135 



Baltimore, Houghton Packing Co. 

King, John. 

Lanfair, H. S., & Co. 

Lewis, J. W. 

Ludington, J., & Co. 

McGaw, Davis & Co. 

MeGrath, H. J., & Co. 

Mallory, E. B., & Co. 

Maltby, C. S. 

Maryland Preserving Co. 

Med ford & Aubrey. 

Miller Bros., & Co. 

Moore & Brady. 

Moore, Roberts & Co. 

Myer, Thos. J., & Co. 

Numsen, Wm., & Sons. 

Pearson, C. H., & Co. 

Piatt & Co. 

Stansburg, J. E., & Sons. 

Stone, B. M., & Bro. 

Summers, C. G , & Co. 

Wagner, The Martin, Co. 

Winebrenner, P. F., & D. E. 
Bethlehem, Messick, R. M. 
Belair, Beall, J. P. 

Coale & Richardson. 

Lynch, D. P., Jr. 

McGaw, C. A. 

Martin, August. 

Walker, Geo. F. 

Whistler, E. B., & Bro. 
Bentley's Springs, Jordan, J. C. 
Boothby Hill, Aronson, W. F. 
Calvary, Derickson, W. L. 

Harvey, John. 
Cambridge, Wallace, Jas., & Son. 

Mace, Wool ford & Co. 
Canton, Adams, Michael. 
Carsin's Run, Armstrong, G. S. 

Baker, Nicholas. 

Bicktold, Fred. 

Bodt & Hanson. 

Bonnett & Son. 

Burkley & Smith. 

Carsins, E. E. 

Ellsener, John. 

Gilbert, Benjamin. 

Gilbert. M. M. 



Carsin's Run, Jewens, Wm. E. 

Maxwell, J. W. 
Castleton, Knight, J. T., & Co. 
Chase, Bramble J. 
Chesapeake City, Hopper, T. B. 
Chestertown, Rice, Lamotte & Co. 
Choptank, Wright, J. A., & Bro. 
Chrome Hill, Street, H. W. 
Churchville, Baker, J. C. 

Blackburn, C. O. 

Burba nk, Jesse. 

Chestney, W. H. 

Coale, J. F. 

Coale, P. F. 

Everest, Geo. H. 

Hanson, D. H. 

Johnson, S. 

Martin, Geo. H. 
Clayton, Archer, D. J. 

Lehman Bros. 
Cole, Mitchell, J. P., & Bro. 
Conowingo, Adams, Sam. 

Graham, E. 
Cooperstown, Durham, W. A. 
Creswell, Callahan, Pat. 

Callahan, Dan. 

Cullom, J. J. 

Hanway, B. F. 

Hamby, J. W. 

McKee, D., & Son. 

Webster, J. T. 

Webster, R. 
Darlington, Andrew, C. B. 

Edge, E. S. 

Hopkins, E. C. 

Hopkins, J. R. 
Deer Creek, Silver, S. B. 
Deer Park, Janney, J. H. 
Denton, Reddon & Co. 

Roe, H. A. 
Dublin, Dieckman, H. 

Forwood, L. 

Jones, G. W. 
Dunkirk, Calvert Canning Co. 
Easton, Hubbard & Bro. 

Wrightson, C. T. 
East Newmarket, Lord, E. E. 

Millard, B. 



136 



LIST OF PACKERS. 



Edgewood, Gunther, Fred. 

Hanson & Lantz. 

Kimball, G. A., & Co. 
Ellicott City, Herbert Bros. 
Elk Neck, Crouch & White. 
Emmorton, Amos, Isaac. 

Brevard, W. H., & Son. 

De Moss, J. M. 

Plowman, J. H., & Bro. 

Rodgers, E. 
Fairmount, Miles & Cox. 
Fallston, Hamilton, J. K. 

Robinson, A. 

Robinson, L. B. 
Federalsburg, Goslin & Davis. 
Federal Hill, Shambarger, Wm. 
Forest Hill, Armstrong, John. 

Grafton, J. A. 

Grafton, Lee. 

Johnson, Jas. N. 
Fork, Carty, S. R. 

Gorsuch, F. B. 
Fountain Green, Harwood, C. W. 

Harvvood, Wm. H. 

Wilkinson, H. M. & Bro. 

Wilkinson, T. M. & Son. 
Frederick, McMurray P'g Co. 
Garland, Wilkinson, G. A. 
Glencoe, Lernmon, Geo. H. 
Glenville, Silver, Ben. 
Greensboro, Bernard, Joseph. 

Roe, A. B. 

Statterfield, W. C. 
Hampstead, Shriver, J. 
Harford Furnace, Callahan, J. 

Cullom, H. & Bro. 

Dalton & Sons. 

Griffin, J. W. 

Oliver & Son. 
Havre de Grace, Brown, A. F. 

Evans, J. T. & Son. 

Hopper Bros. 

Jarrett, Gilbert. 

King, W. J. 

McGaw, Jas. W. 

McGaw, R. F. 

Silver, W. Z. 

Stansbury, Jas. E. 



Havre de Grace, Ward, James. 
Harman's, Shipley, H. L., & Bro. 
Hebbville, Emmart Bros. 
Hickory, Carcard, Thos. 

For wood, W. 

Pyle, H. 
Hurlocks, Wright, T. J. 
Hyde's Station, Hyde & Son. 
Jarrettsville, Gilbert, J. C. 
Jessup's, Lowekamp. J. F. 
Joppa, Cook, Jas., Jr. 

Hanway, J. B. 

Pyle, A. 
Lauraville, List & Shultz. 
Level, Baldwin, Geo. 

Baldwin Bros. 

Bowman, W. S., Jr. 

Ferrell, M. 

Hopkins, G. R., & Bro. 

Hopkins, J. E., & Bro. 

Kenley, J. F. 

Spencer, J. W. 

Walker, J. P. 

Walker, J. R. 

Walker, S. A., & Co. 
Linkwood, Reed, J. M. 
Loch Earn, Ridgely, H. C. 
Locust, Boyle, Andrew. 
Lynch, Bellingham, Jas. 
Lyons Creek, Calvert Canning Co. 
Magnolia, Brown & Harris. 

Hanway, J. B. 

Sweeting, Ed. 
Manor, Barnes, R. A. 

Barnes, W. H. 
Marion Station, Boulbourn Bros. 

Hall, H. W., & Son. 
Marydell, Stemmer, F. G. 
Michaelsville, Botts & Coale. 
Mitchellsville, Davis, Joseph. 

Poula, Frank. 

Smith & Co. 
Millgreen, Andrews, G. W. 

Andrews, Isaac. 

Barkus, C. W. 

Famous, A. J. 

Famous, J. W. 
New Windsor, Boyle & Stouffer. 



LIST OF PACKERS. 



137 



NewWindsor,NewWindsorC'gCo. 
Norrisville, Edie, David A. 
North East, Rutter & Thomas. 
Oakwood, Bennett, J. J. 
Odenton, Murray, Geo. M. 
Oxford, Seth Canning Co. 
Patapsco, Westaway, F. J. 
Perryman's, Arthur, H. S. 

Cronin & Son. 

Foy, F. T. 

Gilbert, N. B. 

Hall, Andrew. 

Hallis & Matthews. 

Hopkins, J. H. 

Mitchell, L. & Bro. 

Nelson & Bro. 

Nelson, H. C. 

Raymond, S. W. 

Sweeting, Geo. W. 

Wells & Co. 
Pikesville, Harrison, C. K. 
Pleasantville, Keen & Walker. 
Princess Anne, Dashiell, C. M. 
Prospect, Day, Geo. W. 

Scarboro, A. H. 

Slee, C. C. 
Pylesville, Harry, C. F., & Co. 

Wilson, Samuel. 
Rawlins, Frost & Bro. 
Ridgeley, Day Bros., & Co. 
Rising Sun, Brown, G. W. 
Riverton, Bradley, A. H. 
Rossville, Gillespie, J. M. 
Salisbury, Stratner, F. 
Sandy Springs, Pigeon, Chas. 
Sharon Station, Horner & Co. 
St. James, Hutchins, Wm. 
St. Michael's, Willis & Tyler. 
Stepney, Bellingham, Wm. 

Wells, J. M., & Bro. 
Streets, Robertson, I. 
Sudlersville, Gadd & Sndler. 
Sweet Air, Stansbury, G. N. 
Taylor, Emory, Dr. R. 

Rutledge, C. A. 
The Rocks, Spenser, S. L. 
Timonium, Warfield, S. Davies* 
Triumph, Herald, Geo. 



Tunis Mills, Smith, T. H. 

Two Johns, Howard, Chas., & 

Son. 
Upper Falls, Miller, A. A., & Co. 
Vail, Klinefelter Bros. 

Robinson & Bros. 
Vienna, Houston, Dr. J. H. 
Waterbury, Baldwin, Richard. 
Webster, Anderson, Geo. 

Briney, J. E. 

Evans, A. W. & W. E. 

Evans, John T. 

Preston, A. 

Preston & Bro. 

Preston, Benjamin. 

Preston, Jas. H. 
Westminster, Shriver, B. F., & Co. 

Smith, Yingling & Co. 
West River, Murray & Calhoun. 
Whaleysville, Hammond & Bro. 
Whiteford, Ellwood, H. W. 

Say, J. C. 

Whiteford, Jos. S. 

Whiteford, W. S. 
Whitehall, Black & Co. 
Wilna, Archer, G. 

Hollingsworth, A. B. 

Price, J. R. 
Wood lawn, Rutter, J. T. 

Massachusetts. 

Boston, Huckins, J. H. W., & Co. 

Knight, A. A. 

Mayo Bros. 

New England Preserving Co. 

Pickert, L., & Co. 

Plummer, J. P. & D. 

Potter & Wrightington. 

Spurr, H. B., & Co. 

Underwood, Wm., & Co. 
City Mills, Fisher, J. L. 
Danvers, Gardner, J. Frank. 
Medwav, Hodges, W. B. 
Northfield, Webster, L. T. 
Provinceton, Pickert, L. & Co. 
Somerville, Emerson, Geo. R. 



138 



LIST OF PACKERS. 



Michigan. 

Adrian, Adrian Packing Co. 

Ladd, L. 

Lanibin & Corbin. 

Kiverside Canning Co. 
Battle Creek, Howes, G. C. 
Bay City, Bay City Canning Co. 
Benton Harbor, Alden C'g Co. 

Eldred, N. J. 
Cheyboygan, Mallory, D. H. 
Detroit, Daley Preserving Co. 

Scliroeder, V. 
Dryden, Darwood & Lamb. 
Hillsdale, Hillsdale Canning Co. 
Holland, Holland Canning Co. 
Howell, Howell Canning Co. 
Jefferson, Hillsdale Canning Co. 
Kalamazoo, Williams, J. & Son. 
Lowell, Lowell Canning Co. 
Oceana, Oceana Canning Co. 
Owosso, Owosso Canning Co. 
Pentwater, Anderson, Jno. 
Quincy, Pressel & Lyon. 
Three Rivers, Three Rivers Can- 
ning Co. 

Minnesota. 

Austin, Austin Canning Co. 
Farabault, Farabault Canning Co. 
Mankato, Mankato Canning Co. 
Owatonna, Owatonna Canning Co. 

Mississippi. 

Beauregard, Mcintosh, Frank. 
Biloxi, Lopez, Dunbar's Sons & 
Co. 

May bury, J. T. 

Sea Coast Packing Co. 
Canton, Canton Canning Co. 
Crystal Springs, Crystal Springs 

Canning Co. 
Garden City, Mitchell, J. C. 
Meridian, Meridian Canning Co. 
Monticello, Monticello C'g Co. 
Natchitoches, Breda, J. E. 



New Albany, New Albany C'g Co. 
Rienzi, Bullard, J. M. 
Vicksburg, Vicksburg C'g Co. 
West Point, Henderson, Jno. 

Missouri. 

Carthage, Carthage Canning Co. 

McGannon & Fay P'g Co. 
Felton, Davis & Rankin. 
Hamilton, Hamilton Canning Co. 
Hardin, Missouri Valley C'g Co. 
Higginsville, Chaney Canning Co. 

Shell City Canning Co. 
Kansas City, Alcutt Packing Co. 

Keepers, Jno., & Co. 
Kahokia, Kahokia, Canning Co. 
Keydaysville, Keydavsville C'g 

Co. 
Lexington, Silver Canning Co. 
Nevada, Nevada Canning Co. 
Norborn, Missouri Canning Co. 

Norborn Canning Co. 
Pierce City, Pierce City C'g Co. 
Pleasant Hill, Pleasant Hill C'g 

Co. 
Republic, Republic Canning Co. 
Rich Hill, Rich Hill C'g Co. 
St. Joseph, St. Joseph C'g Co. 

Whiteford, Horace. 
St. Louis, Hurst Packing Co. 

Mound City Preserving Co. 

St. Louis Can and C'g Co. 
Warrensburg, Warrensburg C'g 

Co. 
Willow Springs, Willow Springs 
Canning Co. 

Nebraska. 

Arapahoe, Arapahoe C'g Co. 
Beatrice, Beatrice Canning Co. 
Beemer, Beemer Canning Co. 
Belair, Bel air Canning Co. 
Bloomington, Bloomington C'g 

Co. 
Brock, Brock Canning Co. 
Edgar, Edgar Canning Co. 



LIST OF PACKEKS. 



139 



Exeter, Exeter Canning Co. 
Falls City, Falls City C'g Co. 

Waltraeyer & Son. 
Fremont, Fremont Canning Co. 
Grand Island, Grand Island C'g 

Co. 
Kearney, Kearney Canning Co. 
Nebraska City, Nebraska City 

Canning Co. 
Niobrara, Niobrara Canning Co. 
Plattsmouth, Caruth, F., & Co. 
Plattsmouth Canning Co. 
Scotia, Scotia Canning Co. 
Seward, Seward Canning Co. 
Takamah, Takamah Canning Co. 
Waterloo, Waterloo Canning Co. 
Warnersville, Warnersville C'g 

Co. 
West Lincoln, Lincoln C'g Co. 
York, York Canning Co. 

New Hampshire. 

Bethel, Wyman Canning Co. 
East Barrington, Dyer, Soule & Co. 
East Barrington Canning Co. 

New Jersey. 

Alloway, Anderson, W. L. 
Bordentown, Aaronson, R. H., & 
Co. 

Woerner, D. C, & Co. 
Bridgeton, Ayars, B. S. 

Brady, J. F., & Co. 

Cox, I. H., & Co. 

Cumberland Packing Co. 

Probasco & Lanning. 
Burlington, Birkmire, W. H. 

Cooper, W. H. 

Kirby Bros. 

Kirby, C. B. 
Camden, Anderson Preserving Co. 

Campbell, Jos., & Co. 
Canton, Sheppard, Jno P. 
Cedarville, Deament, J. T. 

South Jersey Packing Co. 

Stevens, W. L. 



Columbus, Aaronson, Harvey & Co. 
Daretown, Kiger & Colson. 

Kichman, Wm. 
East Orange, Franco-American 

Food Co. 
Egg Harbor City, Egg Harbor 
City Canning Co. 

Gardner, J. P. 

Kraus, Chas., & Son. 

Schwinghamraer, Jno. 
Elizabeth, Earl, C. B. & W. A. C. 
Elmer, Smith, L. F. 
Englishtown, Evans, H. C. 

Quackenbush, J. N. 
Fairton, Stevens & Camm. 
Freehold, Brakeley, Jos. 
Greenwich, Bacon, Jos. 

Maull, B. F., & Co. 
Hights Town, Chamberlain & 

Hutchison. 
Keyport, Austin, Nichols & Co. 

Bucklin, C. S., & Co. 
Lambertville, Butterfoss, J. H. 
Manasquan, Stout, Wm. W. 
Matawan, Bucklin, C. S., <S& Co. 
Moorestown, Thurber, Wyland & 

Co. 
New Egypt, Genet, John A. 
Newport, Statheren, Cosier & Co. 
Phalanx, Kuebler, John. 
Pennsville, Bassett & Fogg. 
Penns Grove, Hughes, R. D. 

Summerville & Co. 
Quinton, Fogg & Hiers. 

Kelty, S. L. 
Red Bank, Bucklin, J. & W. S. 

Oliver, P. 

Stout, John W. 
Riverside, Cump, D. 

Leggett, Francis H., & Co. 
Salem, Bassett Bros. 

Jones & Ayars. 

Myers & Hilliard. 

Starr & Bro. 

Waddington & Holme. 
Sharptown, Richman, H. B. 
Shrewsbury, Broadmeadow, Jas 

Hazzard, E. C, & Co. 



140 



LIST OF PACKERS. 



Trenton, Grant & Dunn. 
Wenonah, Devell & Perry. 
Williamstown, The Sharp C'g Co. 
Woodstown, Dickson & Lippin- 
cott. 
Farmers' Cooperative C'g Co. 
Yorktown, Elwell, Jno. S. 

New York. 

Adams, Webster, F. L. 
Albany, Stevens, J. & Son. 
Batavia, Batavia Preserving Co. 

Sprague, Warner & Co. 
Blossvale, Blossvale Canning Co. 
Brant, Erie Preserving Co. 
Buffalo, Buffalo Conserve Co. 

Erie Preserving Co. 

N. Y. State Preserving Co. 
Camden, Camden Canning Co. 

Hairland, L. P. 

Phelps & Co. 

Stoddard, G. 

Walker, J. E. 

Wood, J. 
Cape Vincent, Cleveland, A. B. & 

Co. 
Cherry Creek, Chautauqua Can- 
ning Co. 
Clyde, Hemingway, M. 

Van Tassel, A. L. 
Coxsackie, Lounsbury, E. H. & Co. 
East Aurora, East Aurora Can- 
ning Co. 
Eden, Eden Preserving Co. 
Elmira, Westenelt Bros. 
Farnham, Erie Preserving Co. 
Forestville, Curtiss, A. H. 

Forestville Canning Co. 

Tower, P. 
Fredonia, Fredonia Canning Co. 
Franklinville, Franklinville Can- 
ning Co. 
Geneva, Geneva Canning Co. 
Glencove, Hudson & Co. 
Glenhead, Scudder & Townsend. 
Goshen, Reed & Carnie. 
Hamburg, Hamburg Canning Co. 



Kenwood, Oneida Packing Co. 
Lockport, Lawton Preserving Co. 

Niagara Preserving Co. 
Long Island City, Bridge & Greg- 
ory. 
Middleport, Ontario Preserving 

Co. 
McConnellsville, Tuttle, Lansing 

&Co. 
Mt. Morris, Revere Canning Co. 

Sweet & Co. 

Winters & Prophet. 
New Hartford, New Hartford C'g 

Co. 
Newport, Newport Canning Co. 
New York, Austin, Nichols & Co. 

Erie Preserving Co. 

Franco-American Food Co. 

Gordon & Dilworth. 

Hemingway & Co. 

Kemp, Day & Co. 

Leggett, F. H., & Co. 

New York Desiccating Co. 

Bitter Conserve Co. 

Schimmel, O. O. 

Stout, Jno. W. 

Sutherland, Eugene. 

Thurber, H. K. 

Thurber, Wyland & Co. 
North Collins, Western New York 

Preserving Co. 
Orchard Park, Hamburg C'g Co. 
Rochester, Burlingame & Bro. 

Clark, W. N. 

Curtice Bros. 
Rome, Fort Stanwix Canning Co. 

Jones & Hower. 

Olney & Fowler. 

Rome Canning Co. 
Roslyn, Hewlett, S. R. 
Springville, Springville C'g Co. 
Syracuse, Loomis & Sadler. 

Merrill & Soule. 

Patterson, F. 

Sycamore Canning Co. 

Windholtz, Louis. 
Taberg, Loveland, P. G. 

White Bros. 



LIST OF PACKERS. 



141 



Taberg, Wilson Canning Co. 
Turin, Turin C'g & Pickling Co. 
Utica, Floyd, Daniel G. 
Verona, Bishop, T. B. 

Oneida County Canning Co. 
VVatkins, Cuykendall, J. W. 
Webster, Darling, A. B. 

Webster Preserving Co. 
Westfield, Westfield Canning Co. 
Westernville, Olney & Floyd. 
Williamstown, White, H. A. 

North Carolina. 

Asheville, Asheville Canning Co. 

Biltmore, Reed, M. L. 

Burgaw, Farmer's Alliance Can- 
ning Co. 

Carthage, Dockery, A. V. 

Durham, Durham Canning Co. 

Elizabeth City, Willis & Fleming. 

Fayetteville, Fayetteville C'g Co. 

Flat Rock, Carolina Canning Co. 

Graham, Curtis Canning Co. 

Greensboro, Gilman & Smith. 

High Point, High Point C'g Co. 

Hobgood, Hobgood Canning Co. 

La Grange, Staunton, D. M. 

Lexington, Hawes Canning Co. 

Lincoln ton, Pheifer, Geo. L. 

Marion, Marion Canning Co. 

Morganton, Gilliam & Shuping. 

New Berne, Moore & Brady. 

Oliver, W. H. 

Newton, Newton Canning Co. 

Pittsborough, Womack, J. A. 

Rockingham, Stewart C'g Co. 

Rutherford ton, Rutherfordton C'g 
Co. 

Salem, Jenkins & Sons. 

Salisbury, Lanier, James. 

South Washington, McMillan, 
D. J. 

Trenton, Whittaker, T. J. 

Warrenton, Bonner, R. L. 

Warsaw, Warsaw Canning Co. 

Washington, Keenan, J. W. 
McGrath, H. W., & Co. 

Willard, Johnson, E. M. 



Ohio. 

Ada, Peterson, D. S. & H. 
Akron, Akron Canning Co. 
Albany, Walker, J. E. 
Alliance, Alliance Canning Co. 
Amelia, Claremont Packing Co. 
Beaver, Leest, J. & G. 
Belpre, Dana, Geo., & Son. 
Chillicothe, McConnell, Clancy & 
Co. 

Sears & Nichols. 
Cincinnati, Challenge Packing Co. 

Clermont Packing Co. 

Fisher Packing Co. 

Skinner & Louden. 

Snider Preserving Co. 
Circleville, Sears, C. E., & Co. 
Clarksville, Mounts & Van Wirt. 
Clyde, Medford Canning Co. 
Dayton, Dayton Packing Co. 

Moore, R. W. 
Elyray, Elyray Canning Co. 
Fremont, Fremont Canning Co. 

Hart, W. H. 

Underwood, E. H. 
Huron, Wickham & Co. 
Lebanon, Hayner, J. M., P'g Co. 
Lima, Lima Canning Co. 
Marlborough, Haines Bros. & Co. 
Milan, Milan Packing Co. 
Morrow, McKinney, W. H. 

Morrow Packing Co. 

South Lebanon Packing Co. 
Mt. Washington, Colter P'g Co. 

Kline & Colter. 
North Amherst, Amherst P'g Co. 
Petersburg, Petersburg C'g Co. 
Sabina, McCormick Canning Co. 
Salem, McNab, J. B. 

Snook & Co. Packing Co. 
Sandusky, Sandusky Canning Co. 
South Lebanon, Snook Bros. Pack- 
ing Co. 

Snook & Sons. 

Snook, W. H. 

South Lebanon Canning Co. 
Tiffin, Keppel,W.H. 
Toledo, Pliny, Watson & Co. 



142 



LIST OF PACKERS. 



Urbana, Wagner Bros. 
Whitesboro, Whitesboro C'g Co. 
Wilmington, McCormick, Lans- 
ing & Co. 
Winchester, Reese, H. C. 
Xenia, Xenia Canning Co. 
Zanesville, Spalding, L. P. 
Stern, H. F. 

Pennsylvania. 

Allentown, Stickle, S. C. 
Bryansville, Ruff & Bro. P'g Co. 
Delta, Harry, E. W. 

Johnson, C. F. 

Whiteford, J. S. 
East Stroudsburg, Van Vliet, J. W. 

VanVliet,W. R. 
Furniss, McSparran, J. G., & Co. 
Gettysburg, Gettysburg C'g Co. 
Hanover, Winebrenner, P. F. & 

D. E. 
Harrington, Reed, J. C. 
Hartsville, Kaisinger, H. W. 
Indian Run, Nelson Canning Co. 
Lancaster, Leonard, G. 
Littletown, Crouse, J. E. 
McCall's Ferry, McCall, H. W. 
Muddy Creek Forks, Muddy Creek 

Canning Co. 
North East, North East C'g Co. 
Oxford, Grier, R. J. 
Peach Bottom, Barnett & Ramsay. 
Philadelphia, Barth, John. 

Beck, Wm. F. 

Levin, S. H., & Sons. 

Levin & Knight. 

Penn Fruit Co. 

Ritter, P. J., Conserve Co. 

Schimmel, J. O., Preserving 
Co. 

Selser Bros. & Co. 

Semple, Matthew & Co. 

Wallace Bros. 

Warner & Rhodes. 
Pleasant Grove, Haines Bros. 
Riverside, Pitner, Abner. 
Stewartstown, Gable, J. B. 



Stewartstown, Gable & Son. 

Jordan, J. C. 
Wrightsville, McConkey Bros. 
York Sulphur Springs, Peters, 
H. C. 

Rhode Island. 

Providence, Midwood & Sons. 
Perry, Francis, H. 

South Carolina. 

Blackwell, Enterprise C'g Co. 
Branchville, Dukes, A. F. H. & 

A. S. 
Charleston, McGill, W. J. 
Cheraw, Cheraw Canning Co. 
Columbia, Brookline C'g Co. 
Darlington, Champion C'g Co. - 
Florence, Florence Canning Co. 
Gaffney City, Gaffney City C'g Co. 
Graham, Graham Canning Co. 
Greenville, Greenville C'g Co. 
Lanford Station, Lanford Station 

Canning Co. 
Mt. Pleasant, Berkley C'g Co. 
Mullins, Hardwick,W. A. 
Pendleton, Pendleton C'g Co. 
Perry, Sally Canning Co. 
Prosperity, Prosperity C'g Co. 
Rock Hill, Rock Hill C'g Co. 
St. George's, St. George's C'g Co. 
West, Westville Canning Co. 
White Oak, White Oak C'g Co. 
Williamston, Williamston C'g Co. 

Tennessee. 

Apison, Apison Canning Co. 
Bristol, Bristol Canning Co. 

Holston Packing Co. 
Brownsville, Brownsville C'g Co. 
Chattanooga, Chattanooga C'g Co. 
Clarksville, Eleazan, Geo. 
Cleveland, Cleveland C'g Co. 
Curve, Nagle & Harwood. 
Dayton, Bolton, R. L. 



LIST OF PACKERS. 



143 



Dayton, Dayton Canning Co. 
Jackson, Sisco, P. G. 
Johnson City, Bowman, A. B. 
Jonesboro, Dove, J. A. 
Marysville, Nebb, A. J. 
Morning Star, Deokins, R. W. K. 
Nashville, Capital Packing Co. 
New Market, New Market C'g Co. 

Robinson, B. 
Sevierville, McMahon, P. H. 

Texas. 

Alvord, Alvord Canning Co. 
Arkansas City, Fulton C'g Co. 
Bonham, Bonham Canning Co. 

Fulkerson, J. H. 
Brownwood, Brownwood C'g Co. 
Calvaras, Loyer, G. F. 
Clayton, Tinkle, J. F. 
Corpus Christi, Royall Givens 

Packing Co. 
Columbus, Guy, J. B. 
Dallas, Dallas Canning Co. 
Del Rio, Del Rio Canning Co. 
Dennison, Dennison Canning Co. 

Martin, J. R. 
Ennis, Ennis Canning Co. 
Fort Worth, Fort Worth C'g Co. 
Henderson, Rusk County C'g Co. 
Houston, Houston Canning Co. 
Jacksonville, Jacksonville C'g Co. 
Marshall, Marshall Canning Co. 
Mexia, Mexia Canning Co. 
Mineola, Mineola Canning Co. 
Overton, Overton Canning Co. 
Palestine, Ozmant, J.W. 
Paris, North Texas Canning Co. 
Pilot Point, Pilot Point C'g Co. 
Pittsburg, Pittsburg Canning Co. 
Sherwood, Sherwood Canning Co. 
South Condro, South Condro C'g 

Co. 
Stephenville, Stephenville C'g Co. 
Terrell, Terrell Canning Co. 
Tyler, East Texas Canning Co. 
Long Canning Co. 
Tyler Canning Co. 



Waco, Waco Canning Co. 
Wills Point, Douglass, E. 

Wills Point Canning Co. 
Wetherford, Wetherford C'g Co. 

Utah. 

Ogden, Utah Packing Co. 
Salt Lake, Capital Packing Co. 

Virginia. 

Abingdon, Holston Packing Co. 

Kaylor & Hogg. 

Somerset Canning Co. 

South West Canning Co. 

Washington Canning Co. 
Alexandria, Alexandria C'g Co. 
Alone, Alone Canning Co. 

Kirkpatrick, S. 
Amherst C. H., Piedmont C'g Co. 
Amsterdam, Amsterdam C'g Co. 
Atlantic City, Atwood & Co. 
Atlees, Hill & Bro. 
Black Walnut, Black Walnut C'g 

Co. 
Blue Ridge Springs, Riley Bros. 
Bridgewater, Sanger Bros. 
Brighton, Ketchum, J.W. 
Brugh's Mills, Brugh C'g Co. 
Buchannan, Boyd, H. E. 

McBreedin, B. F., & Bro. 
Carter's Creek, Bussels, J. N., 

& Co. 
Christianburg, Johnson, J. H. 
Claremont, Claremont C'g Co. 
Cloverdale, Cloverdale C'g Co. 

Moomaw, J. C, & Co. 
Conyer's Springs, Murray, J. P. 

Smiley & Murray. 

Weeks & Sons. 
Crimora, Crimora Canning Co. 
Daleville, Denton & Co. 

Neninger, B. F. 

Neninger, T. E. 
Danville, Danville Canning Co. 
Drury's Bluff, Walker, W. T. 
Dnnsville, Kriete, E. W. 



144 



LIST OF PACKERS. 



Ellison, Horn, West & Ellison. 
Farmville, Farmville Canning Co. 

Venable, A. R. 
Fincastle, Crush & Co. 

Figgott & Slicer. 

Holliday, L. P. 
# Huff, C. N., & Co. 

Norfsinger & Hoffman. 

Slicer, J. N., & Co. 

Vines, C. H. 
Franklin, Gay, J. P. 
Front Royal, Front Royal C'g Co. 
Galveston, Galveston Canning Co. 
Gogginsville, Ikenberry, H. 
Grafton, Wade & Sons. 
Green Forest, Jordan, J. C, & Co. 
Greenway, Greenway Canning Co. 
Hague, Hague Canning Co. 
Halifax, Halifax Canning Co. 
Hamilton, Hoge, J. M. 
Harrisonburg, Harrisonburg C'g 

Co. 
Hayes' Store, Rovve, R. A., & Co. 
Haymaker's Town, Rice, S. D. 

Ross & Rice. 
Hunslett, Tinsley, J. G., & Co. 
Kinsale, Courtney & Kline. 

Hardwick, S. B. 
Leesburg, Foster, J. W. 
Lester Manor, Smith, M. E. 
Lexington, Lexington C'g Co. 
Lottsburg, Lewis & Sons. 

Turner, C. B. 
Lowry, Grabill, Jones & Co. 
Luray, Luray Canning Co. 
Lynchburg, Cecil Canning Co. 

Urquhart & Co. 
Martin's Station, McGill, Jas. 
Middletown, Stultz, Fred., & Co. 
Natural Bridge, Nair & Burger. 
Naylor's, Waddington & Holme. 
Norfolk, Perry, N. K., & Co. 
Oak Grove, Oak Grove C'g Co. 
Oldham, Wright, J. N. 
Old Hickory, Booze & Sons. 

Thrasher & Thrasher. 

Williams & Vines. 
Pedler's Mills, Woods & Ellis. 



Port Royal, Thornton, C. B. 
Pulaski City, McGill, J. 
Rensens, Booze, J. M. 
Rio Vista, Bednock, J. P. 
Roanoke, Roanoke Packing Co. 

Virginia Packing Co. 
Rustburg, Rustburg Canning Co. 
Salem, Garst, H., & Son. 

Garst, J. A., & Co. 

Neninger & Preston. 
Saltville, Palmer, G. W. 
Spottswood, Spottswood C'g Co. 
Stevens City, Baker, D., & Son. 
Stockton, Martin, J. H. 
Stamp, Washington Canning Co. 
Suffolk, Singleton Canning Co. 
Triford, Evans & Sons. 
Trinity, Reynolds, Wm. 

Spigle, Layman & Co. 
Troutville, Feather, J. J. 

Kinzey, C. G. 

Kinzey, J. C. 

Layman, A. K. 

Layman, J. G. 

Malls, C. M. 

Shaver, S. L. 

Shoalter, S. C. 
Urbana, Gardner & Co. 
Vinton, Vinton Canning Co. 
Wakema, Lewis, J. W. 
Warrenton, Brooks, F. 
Waskey's Mills, McCullough & 

Lewis. 
Wythesville, Wythe Canning Co. 

Washington. 

Eureka, Eureka Packing Co. 

West Virginia. 

Alderson, Johnson, J.W. 
Charleston, Charleston C'g Co. 

Clark, J. P. 
Huntington, Crouch, S. G. 
Lewisburg, Greenbrier C'g Co. 
Wheeling, McMechen, Geo. K., 
& Son. 



LIST OF PACKERS. 



145 



Wisconsin. 

Fond du Lac, Level & Hunter. 
Milwaukee, Cream City Preserv- 
ing Co. 



Milwaukee, Roundy, Peckhain & 

Co. 
Oskosh, Oskosh Packing Co. 
Ripon, Eipon Packing Co. 



(2.) FISH. 



Alaska. 



Afognak, Royal Packing Co. 
Russian-American Salmon 
Packing Co. 
Bartlett Bay, Bartlett Bay Salmon 

Packing Co. 
Bristol Bay, Bristol Bay C'g Co. 
Cape Fox, Moira Packing Co. 

Tongass Packing Co. 
Cape Lees, Cape LeesSalnion P' g Co . 
Chignik, Chignik Bay Pg Co. 

Shumegin Packing Co. 
Chilkat, Chilkat Packing Co. 
Karluk, Alaska Improvement and 
Salmon Packing Co. 
Karluk Packing Co. 
Kenai, Northern Alaska P'g Co. 
Klawack, North -Western P'g Co. 
Kodiak, Aleutian Islands P'g Co. 
Hume Packing Co. 
Kodiak Packing Co. 
Nushagak, Alaska Packing Co. 
Ozernoi, Western Alaska P'g Co. 
Prince of Wales Island, Prince of 

Wales Canning Co. 
Prince William's Sound, Pacific 

Packing Co. 
Pyramid Harbor, Pyramid Har- 
bor Packing Co. 
Stickeen, Glacier Packing Co. 
Tongass, Tongass Canning Co. 
Wachusett, Wachusett C'g Co. 
Yes Bay, Boston Fishing and 
Trading Co. 

California. 

Colton, Colton Packing Co. 
Eel Kiver, Pacific Coast P'g Co. 
Requa, Requa Canning Co. 

10 



San Francisco, Alaska Salmon 
Packing & Fur Co. 

Arctic Fishing & P'g Co. 

Astoria Packing Co. 

Booth, A., & Co. 

Bristol Bay Packing Co. 

Central Alaska Co. 

Code, Elfelt & Co. 

Coleman, W. T., & Co. 

Columbus Packing Co. 

Corville, E. 

Cutting Packing Co. 

Dempster & Keys. 

Dodge, Sweeney & Co. 

Hume, G. W. 

Hume, R. D. 

Karluk Packing Co. 

Merrell, N. A. 

Northern Packing Co. 

Nushagak Packing Co. 

Overland Packing Co. 

Pacific Whaling Co. 

Peninsular Trading & Fur Co. 

Sacramento River P'g Co. 

Scotchler & Gibbs. 

Spafford, J. M. 

Star of Columbia Salmon P'g 
Co. 

Thistle Packing Co. 

Delaware. 

Dover, Chambers, The J. M., P'g 
Co. 



Florida. 

Appalachicola, Appalachicola 
Fish and Oyster Co. 
Appalachicola Canning Co. 



146 



LIST OF PACKEES. 



Appalachicola, Bamburger & Co. 

Rouge Bros. 
Bell Eiver, Bell Kiver Fg Co. 
Miami, Miami Packing Co. 
St. Petersburg, Southern Fish P'g 

Co. 
Tampa, Wicks & Bowen. 

Illinois. 

Chicago, Booth, A., Packing Co. 

Louisiana. 

New Orleans, Booth, A., P'g Co. 
G. W. Dunbar's Sons. 
G umbel & Co. 
Kanleo, Chas. J. 
Smith Bros. & Co. 

Maine. 

Anson, Anson Packing Co. 
Auburn, Jordan & Collier. 

Potter & Wrightington. 
Brooklin, Brooklin Canning Co. 

Holden & McFarland. 

Stephens, S. G. 

Winslow Packing Co. 
Cape Elizabeth, Nutter, W. B. 
Castine, Castine Packing Co. 
Columbia Falls, Columbia Falls 

Packing Co. 
Cutler, Kelley Bros. 
East La Moine, La Moine C'g Co. 
Eastport, American Sardine Co. 

Balcom, Wm. 

Blanchard, H., & Sons. 

Capen, G. W. 

Eagle Preserve Fish Co. 

Goodey, Geo., & Co. 

Green, Roberts & Co. 

Hallett Bros. 

Henderson, John. 

Holmes, E. A. 

Holmes, M. C, & Co. 

Judson & Young. 



Eastport, Kemp, N. H. 

McCullough, D. 

McLean, A. 

O'Grady, G., & Co. 

Quoddy Packing Co. 

Raye, Geo. F., & Co. 
Green's Landing, Thurlow, 

Knowlton & Co. 
Hurricane Island, Hurricane 

Island Canning Co. 
Jonesport, Smith, Bieney & Co. 

Underwood & Co. 
Lubec, Avery, E. & W. 

Brown, E. W., & Co. 

Comstock, H., & Co. 

Lawrence Packing Co. 

Lubec Packing Co. 

New England Sardine Co. 

Quoddy Packing Co. 
Machiasport, Buck's Harbor P'g 
Co. 

Indian Cove Packing Co. 

Machiasport Packing Co. 

Millbridge Packing Co. 
Millbridge, Wyman, J. & E. A. 
Monmouth, Monmouth C'g Co. 
Newport, Newport Canning Co. 
North Berwick, Plummer, J. P. 

&D. 
Portland, Burnham & Morrill. 

Portland Packing Co. 

Shaw, Hammond & Kearney. 
Robinston, Frontier Sardine P'g 
Co. 

Wentworth & Co. 
Sedgwick, Gott, Young & Co. 
South Freeport, Lewis Bros. 
South- West Harbor, Lawton Bros. 
South Lubec, Sanders, J. W. 
Swan's Island, Castine P'g Co. 
Tremont, Bar Harbor P'g Co. 
West Pembroke, Pembroke Pack- 
ing Co. 

Pembroke Sardine Co. 
Yarmouth, Yarmouth P'g Co. 



LIST OF PACKEKS. 



147 



Maryland. 

Baltimore, Aughinbaugh C'g Co. 

Beck with, H. 

Booth, A., Packing Co. 

Boyer, W. W., & Co. 

Ellis, W. L., & Co. 

Farren, J. S., & Co. 

Fait & Winebrenner. 

Fleming & Co. 

Foote, D. E. 

Freeman & Shaw. 

Gibbs Preserving Co. 

Grebb, L. 

Grecht, W., & Co. 

Hemingway, H. F. 

Houghton Packing Co. 

McGrath, H. W., & Co. 

Mallory, E. B., & Co. 

Miller Bros. & Co. 

Moore & Brady. 

Myer, T. J., & Co. 

Neubert, Chas. 

Neubert, Jno. A. 

Pearson, C. H., & Co. 

Piatt & Co. 

Underbill, J. J. 

Wagner, The Martin, Co. 

Winebrenner, P. F. & D. E. 
Oxford, Crab Packing Co. 

Massachusetts. 

Boston, Bell, W. G., & Co. 

Knight & Mclntyre. 

New England Preserving Co. 

Pickert, L., & Co. 

Potter & Wrightington. 

Spurr, H. B., & Co. 

Underwood, W. 
Orleans, Bailey Canning & Per- 
serving Co. 

Michigan. 

Detroit, Hamblin, J. G. 

Mississippi. 

Biloxi, Barataria Canning Co. 
Biloxi Canning Co. 



Biloxi, Gorenflo, Wm., & Co. 
Hitchcock, H. W. 
Joullian, E. C. 
Lopez, Dunbar's Sons & Co. 
Maybury, J. T. 
Sea Coast Packing Co. 

New York. 

Long Island City, Bridge & 
Gregory. 
Myer & Lange. 

Oregon. 

Astoria, Astoria Packing Co. 

Badollet & Co. 

Booth, A., Packing Co. 

British America Packing Co. 

Chilkat Packing Co. 

Columbia Canning Co. 

Columbia Kiver Packing Co. 

Devlin, J. A., & Co. 

Ellmore, Sam'l. 

Fishermen's Packing Co. 

George & Baker. 

Gibson, Quackenbush & Co. 

Hawthorn, J. O., & Co. 

Hume, G. W. 

I. X. L. Packing Co. 

Morgan, D., Jr. 

Occident Packing Co. 

Nehalem Packing Co. 

Pacific Union Packing Co. 

Smith, G. G., & Co. 

Union Packing Co. 

Williams, J., & Co. 

Washington Packing Co. 
Clifton, Oregon Packing Co. 
Dalles, Evording & Ferrell. 
Ellensburg, Hume, B. D. 
Gardner, Bath Canning Co. 
Gloucester, Gloucester P'g Co. 

Oregon City Packing Co. 
Lower Cascades, Warren P'g Co. 
Oregon City, Logus & Dieringer. 

Lovejoy, Mrs. A. L. 
Portland, Columbia Canning Co. 

Cook, J.W. &V. 

George & Baker. 



148 



LIST OF PACKERS. 



Portland, Hapgood & Co. 

McGowan, P. J., & Co. 

Smith, W. D., & Co. 

The Dalles C'g & Fg Co. 

Warren Packing Co. 
Pillar Rock, Pillar Rock C'g Co. 
Randolph, Mt. Hood Packing Co. 

South Carolina. 

Annandale, Hazzard,Wm. M. 
Charleston, Edisto Fish & Oyster 
Packing Co. 

Texas. 

Corpus Christi, Givens Oyster C'g 
Co. 

Virginia. 

Hampton, Gilbert, A. J., & Co. 
McMenamin & Co. 



Norfolk, Chamberlain & Co. 

Maltby, Barnes & Co. 

Perry & Co. 

Perry & Johnson. 

Thomas, T. R., & Co. 

Vermillion, J. 
Portsmouth, Dutton, W. C. 

Washington. 

Aberdeen, Aberdeen Packing Co. 

Pacific Salmon Packing Co. 

Washingtonian Packing Co. 
Brookfield, Pillar Rock C'g Co. 
Cape Horn, Hapgood & Co. 
Chinook, McGowan, P. J., & Co. 
Eureka, Eureka Packing Co. 
Knappton, Knappton Packing Co. 

North Shore Packing Co. 
Milton, Puget Sound Packing Co. 
Montesano, Montesano P'g Co. 
Seattle, Morse Canning Co. 



(3.) MEATS. 



California. 



Benicia, Carquinez Packing Co. 
San Francisco, Armour P'g Co. 

Columbus Packing Co. 

Cutting Packing Co. 

Goetsen, Nicholas. 

King Morse Canning Co. 

Merry, Faull & Co. 

Schammel Packing Co. 

Wilson, J. Y. 

Connecticut. 

New London, Pequot Preser'g Co. 
Delaware. 

Dover,Chambers, The J. M.,P'gCo. 

Richardson & Robbins. 
Frederika, Reynolds & Postels. 

Illinois. 

Chicago, Armour Packing Co. 
Booth, A., Packing Co. 
Delafield, Morgan & Kissell. 



Chicago, Fairbank Canning Co. 
Libby, McNeil & Libby. 
Reiber Preserving Co. 

Indiana. 

Kokoma, Brookside Canning Co. 
Michigan. 

Ann Arbor, Almendring & 
Schneider. 

Missouri. 

Kansas City, Anglo-American P'g 
Co. 
Armour Packing Co. 
Hurst Packing Co. 
Klock & Downing. 

Ohio. 

Cincinnati, Challenge Packing Co. 
Clermont Packing Co. 
Colter Packing Co. 
Fisher, A., Manufacturing Co. 
Verhage, Henry, Preser'g Co. 



INDEX. 



SUBJECT. PAGE. 

Appendix i 121-148 

Apples 51, 65 

Apple Parers 43 

" Corers 43 

Apricots 53, 65 

Asparagus 73, 80 

Beans, Lima 75, 85 

" String 74, 84 

Beef 112, 115 

Blackberries 54, 65 

Cans 15, 45, 47 

Can Dipping Machine 43 

Can Filling Machine 42 

Canned Goods Law of Md.... 121 
" Bill " N. Y.. 122 

Capping Solder 117 

Cases 118 

Cherries 55, 65 

Cherry Seeders 43 

Clams 90, 109 

Corn 76, 85 

Corn Cutting Machine 42 

" Silking " 42 

Corn Steaming and Can Fill- 
ing Machine 42 

Crabs 90, 109 

Currants 56, 66 

Estimates 28-48 



SUBJECT. PAGE. 

Exhausting Machine 43 

Fish 4,88-110 

Fowl 114, 115 

Fruits 4, 5, 49-70 

Game 114, 115 

Gooseberries 57, 66 

Grapes 57, 66 

Ham 114, 115 

Labels 47 

Lobster 91, 109 

Markets 119 

Meats 111-116 

Mutton 114, 115 

Nectarines 58, 66 

Okra 77, 85 

Okra and Tomatoes 78, 85 

Oysters 93-103, 110 

^Oyster, Shell, Measuring Law 

of Maryland 123-127 

Oyster, Shucked, Measuring 

Law of Maryland 127-128 

Packers, List of. 129-148 

Pea Blancher 44 

Pea Hulling Machine 42 

Pea Separator 42 

Pea Sieves 44 

Peaches 58, 67 

Peach Parers 43 

149 



150 INDEX. 

SUBJECT. PAGE. SUBJECT. PAGE. 

Peas 78, 85 Kaspberries 62, 68 

Pears 60, 67 Salmon 103, 110 

Pine Apple 60, 67 Sardines 105, 110 

Plant No. 1 28 Snapper (Eed) 107, 110 

" 2 34 Soldering Fluid 117 

" 3 35 Squash 80, 86 

" 4 37 Stencils 118 

" 5 38 Strawberries 63, 68 

" 6 40 Succotash 81, 86 

Plums 61, 68 Sundries 115 

Processes, Fish 109-110 Sweet Potatoes 81, 86 

" Fruits 64-69 Tomato and Pumpkin Filler.. 43 

Meats 115 Tomatoes 82, 87 

" Vegetables 84-87 Tomato Scalder 43 

Pumpkin 80, 86 Trout (Sea) 108, 110 

Grater 43 Turtle 108, 110 

Peeler 43 Vegetables 4,71-87 

Quince 62, 68 Whortleberries 63, 69 



Please Write to the 

FERRACUTE MACHINE CO., 

OF BRIDGETON, NEW JERSEY, U. S. A., 

For their Illustrated Circulars of 

FOOT AND POWER PRESSES, DIES, 

And all other CANMAKERS' TOOLS, 

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DANIEL G. TRENCH & CO., 
Chicago, 

BROKERS, 

CANNED GOODS, 

TIN PLATE, METALS AND CANS. 



MANUFACTURERS' AGENTS FOR 

CANNERS' SUPPLIES OF ALL KINDS. 



We do a Strictly Brokerage Business carrying 
no financial interests whatever in the goods we handle ; 
our only interest, therefore, is to give our patrons, the 
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Special Attention given to sale of all Canned 
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Prompt and complete reports given on all goods 
offered us. 

We cover all large cities jvest of Pittsburgh, 
through a chain of able representatives. 



NORTON BROTHERS, 

36 to 46 River Street, 

CHICAGO, 

MANUFACTURERS OF 

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m i i i m 

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The four great factories operating this system in Chicago, 
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ONE MILLION CANS PER DAY, 

and this product is rapidly superseding all other styles 
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TELE CLARK 

Perfection kerosene Oil jieater, 

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We are manufacturers' agents for Steam Engines and 
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THE CLARK NOVELTY COMPANY, 

Office and Factory, 13 Aqueduct Street, Rochester, N. Y., U. S. A. 



Kirwan & Tyler, 

4409 EASTERN AVENUE, 

BALTIMORE, MD, 



OYSTER, 

FRUIT AND 

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AND A FULL LINE OF ALL THE LATEST 

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OA SES. SOLDER. 

Correspondence Solicited, 

And all enquiries promptly answered. 



W. S. KNIGHT & CO., 



COMMISSION MERCHANTS 



AND 



BROKERS 



IN 



CffJ^ElD QOODfr 



No. 43 South Water Street, 



CHICAGO 



CORRESPONDENCE SOLICITED 

- 



Send for Sample, • Samples Free 

It will Pay You. by Mail. 



PERFECTION 

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INDISPENSABLE FOR CAPPING CANS. 



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Costs, when diluted ready for use, only about one 
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In convenient form, always ready for use. 

SAVES TIME, TROUBLE, SO LDER, MONEY. 

The best and cheapest preparation on the market. 
Unequalled for cleaning Soldering Irons. Does not 
take off the tin. 

MANUFACTURED BY 

BALTIMORE CHEMICAL CO., 

BALTIMORE, MD. 



. 



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